Oyster Fritters

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Submitted by Bernadette Gesser

Bernadette Gesser is a retired legal secretary who, with her husband Ed, retired to the small town of Chance, MD on the lower Eastern Shore. She loves to cook, especially local seafood and desserts. Bernadette's dad lived on Smith Island as a small child in the early 1900's and taught her different ways to cook crab, fish and oysters. Bernadette is also the author of the children's book titled, “Bob the Big Bad Bluefish,” which she wrote after being bitten by a bluefish while fishing from her pier.

​​Directions​

Stir dry ingredients together. Beat eggs and add remaining ingredients (except milk). Stir until thoroughly mixed. Add milk to achieve desired consistency (like thick pancake batter). Preheat the oil to 325-375 degrees. Fry by dropping large spoonfuls in oil. Turn the fritter over when the bottom gets golden brown. Don’t make the oil too hot or the inside of the fritter won’t get done. My dad used to use peanut oil to fry his fritters. If you reserve some of the batter for future use, add a little more baking powder before using.