Oyster Corn Fritters by Chef Ricardo

Preparation Time: 30 minutes

Cooking Time: 12 Minutes

Makes: 24 Fritters


Honey Lime Sour Cream

1 1/2 cup (125 ml) sour cream
1 green onion, chopped
2 tbsp (30 ml) lime juice
1 tsp (5 ml) honey
1 pinch smoked sweet paprika
1 pinch cayenne pepper


Canola oil, for deep-frying
1 1/2 cups (210 g) corn flour
1 tsp baking powder
1 tsp salt
1/4 tsp smoked sweet paprika
1/4 tsp cayenne pepper
1/2 cup (125 ml) buttermilk
2 eggs, lightly beaten
1 1/2 cup (50 g) finely grated Parmigiano-Reggiano cheese
24 oysters, scrubbed clean

Cooking Directions   

Honey- Lime Sour Cream

1. In a bowl, combine all the ingredients. Refrigerate until ready to serve.


2. Preheat the oil in the deep fryer to 350°F (180°C). Line a baking sheet with paper towel.

3. In a bowl, combine the corn flour, baking powder, salt and spices. Add the buttermilk, eggs and Parmesan. Whisk until smooth. Set aside.

4. With an oyster knife and a thick cloth, shuck the oysters and detach the meat from the shell. Drain the oysters in a sieve over a bowl. Discard the oyster water.

5. Add the oysters to the batter. With a spoon, remove an oyster coated with batter and with another spoon, gently slide it into the hot oil. Fry a few fritters at a time for about 2 minutes, turning them halfway through cooking, or until golden brown. Drain on the paper towel. Let cool.

6. Serve with the honey lime sour cream.

A quicker way to prepare fried oysters using the same ingredients is to strain and dry the oysters beforehand and dredge them in the following mixture: 1 cup (140 g) corn flour, 1 pinch of salt, 1 pinch of smoked sweet paprika and 1 pinch of cayenne pepper. Fry them a few at a time, in canola oil preheated to 350°F (180°C), for about 2 minutes or until they are crisp and golden brown. Drain on a paper towel and let cool. These oysters are also delicious with the Honey-Lime Sour Cream.