Oyster Puffs

clock 15 minutes + 20 minutes bowl Serves 4


  • ½ cup plain flour
  • 1 tsp lemon zest and lemons wedges to serve
  • 1/2 tsp sea salt
  • 1 pottle Pacific oysters, drained and 1 Tbsp juice reserved
  • 1 cup cold water
  • 2 cups cooking oil
  • 1/4 cup mayonnaise
  • 1 Tbsp lemon juice
  • Italian parsley, to garnish
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  • 1. In a medium bowl, mix the flour, lemon zest and sea salt with the reserved oyster juice. Slowly add cold water to make a mixture similar to thickened cream. Set aside for 1-2 hours to rest.

  • 2. When ready to cook, use a small saucepan and heat the oil to medium hot. It is ready when a few drops of the batter dropped in sizzle immediately and float to the top.

  • 3. Using tongs, dip each oyster into the batter, then into the oil to fry until golden brown. Cook a few at a time but don’t crowd the saucepan. Drain on paper towels when cooked.

  • 4. Mix the mayonnaise with the lemon juice in a small serving bowl.

  • 5. Serve the hot oyster puffs sprinkled with the parsley, plus slices of lemon and mayonnaise.

  • Tip:

  • The smaller the saucepan for cooking, the less oil you will need to use. This may increase cooking time slightly.


  • • Energy 272Kj • Protein 2g • Total Fat 5g • Saturated Fat 1g • Carbohydrates 3g • Sugars 1g • Sodium 160mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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