Why it works: Oyster and sugar work together. They rank in the top 34% of all ingredient pairs, and cooks put them together in 562 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Oyster Fritters
Ingredients
Directions
Prepare
Prepare the fritter batter, omitting the sugar.
Heat the fat until very hot.
Fry the large oysters
For large oysters, drain them and dip the drained large oysters into the batter.
Fry the large oysters in the hot fat until browned.
Fry the small oysters
For small oysters, drain them and mix 1 cup of small oysters with 1 cup of batter.
Drop spoonfuls of the mixture into the hot fat and fry until nicely browned.
Drain and serve
Drain on cheesecloth or soft paper.
Serve hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Oyster + sugartop 34% of all pairsSmell alikemoderateCooked together562 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Large oysters
- Dipped in batter and fried, they form the crisp coated centre of each fritter.
- Small oysters
- Mixed into the batter and fried in spoonfuls, they give the fritters their bulk and flavour.
- Fritter batter
- Coats the oysters and fries to a crisp, browned crust.
The step that matters
Heat the fat until very hot. Very hot fat seals the batter quickly so it browns and crisps before the oysters overcook and the fritters absorb excess grease.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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