Plump oysters fritters get an extra kick from a creamy, tangy Bayou Buttermilk Ranch dip.
Oyster Fritters
Makes About 24
Ingredients
- 2 cups all-purpose flour
- 1 cup stone-ground cornmeal
- 2½ teaspoons baking powder
- 1½ teaspoons Cajun seasoning
- 2 large eggs, lightly beaten
- ½ cup whole buttermilk
- ½ cup light beer
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce
- 1 (8-ounce) container shucked oysters, drained and roughly chopped (about ¼-inch pieces)
- ½ cup sliced green onion
- Vegetable oil, for frying
- Bayou Buttermilk Ranch (recipe follows)
- Garnish: Cajun seasoning, sliced green onion
Bayou Buttermilk Ranch
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup whole buttermilk
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon minced green onion
- 1½ teaspoons Cajun seasoning
- 1½ teaspoons fresh lemon juice
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
Instructions
- In a large bowl, whisk together flour, cornmeal, baking powder, and Cajun seasoning.
- In a medium bowl, whisk together eggs, buttermilk, beer, Worcestershire, and hot sauce until smooth. Whisk egg mixture into flour mixture until just combined. Fold in oysters and green onion. (Batter will be somewhat thin.)
- In a medium stockpot or Dutch oven, pour oil to a depth of 3 inches. Heat over medium heat until a deep-fry thermometer registers 350°.
Bayou Buttermilk Ranch
- In a medium bowl, whisk together all ingredients until smooth.
- Using a 1½-tablespoon spring-loaded scoop, carefully drop leveled scoops of batter into hot oil. Fry, turning occasionally, until golden brown and floats to the top, 3 to 4 minutes. Remove using a slotted spoon, and let drain on paper towels. Serve with Bayou Buttermilk Ranch. Garnish with Cajun seasoning and green onion, if desired.
