Oyster and Courgette Fritters
Ingredients
3 large eggs
3 tablespoons flour
1 teaspoon salt
freshly ground black pepper
1 medium shallot, very finely chopped
3 small courgettes, coarsely grated
2 dozen fresh oysters, shucked and chopped
3 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh French tarragon
6 tablespoons olive oil
1 tablespoon butter
lemon wedges to serve
Description
The bulk of these delicious oyster fritters is egg and finely grated courgettes. They will be really popular and are perfect for serving with drinks, or can be served as an entrée or lunch dish with a salad. If you’re one of those people who don’t like oysters (oh dear!), you could always substitute finely chopped fillets of gurnard or snapper.
Method
Beat the eggs until frothy, then beat in the flour, salt and pepper. Fold in the shallot, courgettes, oysters, parsley and tarragon. Mix well and let stand for five minutes.
Heat the oil in a heavy-based frying pan. Add the butter and when it is melted, place tablespoons of the batter mixture in the pan. Add the butter and when it is melted, place tablespoons of the batter mixture in the pan, about six to seven at a time. Cook over medium heat until golden brown, then flip over and cook the other side until golden. Keep warm and repeat with a second batch, then a third. Serve with lemon wedges.
Makes 20.
Categories
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