Oyster Puffs

Ingredients
- 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
Method
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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.
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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.
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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.
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4. Mix the mayonnaise with the lemon juice in a small serving bowl.
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5. Serve the hot oyster puffs sprinkled with the parsley, plus slices of lemon and mayonnaise.
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Tip:
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The smaller the saucepan for cooking, the less oil you will need to use. This may increase cooking time slightly.
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PER SERVE
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• Energy 272Kj • Protein 2g • Total Fat 5g • Saturated Fat 1g • Carbohydrates 3g • Sugars 1g • Sodium 160mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation.