Episode 01: Mark’s Crispy Oyster Fritters

Mark’s Crispy Oyster Fritters w/ Asian Dipping Sauce

As seen on Episode 01, Mark Pedrotti is not only a dazzling singer but he’s also an untouchable chef! Try out these easy and delicious Fritters and watch us make them LIVE here.

Makes about 8 – 10 fritters.

Fritter mixture :
1 cup fresh shucked oysters.
1 tin smoked oysters. Use only 3 or 4 as they tend to overpower the natural oysters.
1 tsp bonito flakes.
1 cup butter milk.
1 ½ cups of unbleached flour.
1 tsp baking powder.
2 cups of vegetable oil.

Sauce ingredients :
1 tbsp oyster sauce.
1 tbsp ketchup.
1 tbsp worcestershire.
1 tbsp Thai sweet chili sauce.

Combine oysters, bonito flakes and butter milk in food processor and pulse a few seconds until chopped. Put the flour and baking powder into a bowl and add the oyster mixture. With a spatula combine until you have a consistant batter. If too thick add more milk.

Combine the sauce ingredients and mix evenly. Pour into small dipping bowls.

In a hot heavy bottomed pan heat the oil (350 F) until a small amount of batter immediately sizzles and puffs up. Keep an eye on the oil temperature. You may need to reduce the heat a little if the batter begins to burn. Spoon small equal amounts of batter into the hot oil. Do not overcrowd the pan. Once the bubbles on the surface begin to open (approx. 3 – 4 minutes) and the batter is a deep golden brown turn the fritter over and cook for another 2 minutes. Place cooked fritters onto a paper towel to absorb excess oil. You may need to add more oil if doing many fritters. Serve while hot on a platter with the dipping sauce.

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