This is a Lucy and the Frog… I executed Lucy Waverman’s recipe (pasted below) from the Globe and Mail to the letter. It was easy, clear and incredibly good! My choice was the local Fanny Bay oysters from Vancouver Island, as we get them so fresh!
12 large oysters, shucked
2 tablespoons butter
½ cup finely chopped shallots
½ cup finely chopped celery
1 teaspoon chopped garlic
½ cup all-purpose flour
2 tablespoons cornstarch
½ teaspoon baking powder
½ teaspoon kosher salt
Freshly ground pepper to taste
1 egg, beaten
1/3 cup cold water
2 tablespoons finely chopped parsley
½ cup vegetable oil for frying
Drain oysters in a strainer for a few minutes. Coarsely chop and return to strainer until ready to use.
Heat butter in a skillet over medium heat. Add shallots and celery and sauté for 2 minutes or until softened. Add garlic and cook for 1 minute. Let cool.
Sift together flour, cornstarch, baking powder and salt in a large bowl. Stir in pepper. Make a well in the centre and drop the egg and water into the well. Slowly stir into flour mixture. Stir in shallot mixture and parsley. Stir in oysters.
Heat ½-inch oil in a heavy-bottomed skillet over medium-high heat until a cube of bread turns brown in 15 seconds.
Drop batter into oil, 2 tablespoons at a time, and cook fritters until golden brown, turning once, about 1 minute per side. Drain and serve immediately. Makes 10 to 12.