THE LOUISVILLE NATIVES ROLLED OYSTERS
This recipe came from Mazzoni's restaurant in Louisville kentucky. They made louisville famous for them
Provided by GingerlyJ
Categories < 30 Mins
Time 19m
Yield 18 oysters, 6 serving(s)
Number Of Ingredients 8
Steps:
- Sift flour, baking powder and salt in a medium mixing bowl.
- Beat together egg and milk; add to flour mixture and mix well.
- Batter should be stiff, but if it is too stiff to coat the oysters, add additional milk.
- Beat until smooth.
- Put oysters in batter and stir to coat oysters well.
- Scoop up three oysters at a time and form them by hand into a croquette.
- Quickly roll croquette in cornmeal, covering it completely.
- Repeat with remaining oysters.
- After all croquettes have been formed, dip each again in batter and dust again with cornmeal.
- At this point, oysters can be refrigerated until time to fry them.
- Heat lard to 375°F in a deep fryer.
- Put 3 rolled oysters at a time in basket and lower into hot fat.
- The rolled oysters should cook on all sides; it may be necessary to turn them with a pancake turner.
- Cook through, about 3 to 4 minutes total cooking time.
- Drain on paper towels.
Nutrition Facts : Calories 868.2, Fat 73.8, SaturatedFat 28.2, Cholesterol 172.3, Sodium 340.6, Carbohydrate 31.7, Fiber 1.8, Sugar 0.2, Protein 18.3
ROLLED OYSTERS
My grandparents enjoyed these oysters at Mazzoni's in Louisville, Kentucky many, many decades ago. The restaurant is no longer there, but my grandparents were fortunate enough to charm this recipe out of the owners. Ever since, these little treasures have become a New Year's Eve tradition in my family. Memaw always formed extra "Mock Oysters" out of the cracker crumbs and batter for the kids who didn't like oysters (me!).
Provided by Mercy
Categories Healthy
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the oatmeal in the 5 cups of water.
- Add the corn syrup to the oatmeal and remove from heat.
- Set the oatmeal mixture aside to cool and then add the evaporated milk and the reserved liquid from oysters.
- Add the baking powder and flour, beat thoroughly, and then add the egg yolks into the oatmeal mixture.
- Beat the egg whites until stiff and then fold the egg whites into the oat mixture.
- Add a little more self-rising flour if the oat batter is too watery (it should have the consistency of wet mud).
- Roll each oyster in cracker crumbs, dip it into the oat batter and then roll in the cracker crumbs a second time.
- (At this point, the oysters can be placed on wax paper and stored in the freezer until you are ready to fry them, or fried immediately.) To prepare, deep fry until they turn a dark brown color.
- They may also be pan fried.
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