Call me biased but I think few things can rival the sublime flavours and delicate texture of fresh oysters. And while many oyster enthusiasts are familiar with classic ways to devour them – slurping them raw or savouring them with a squeeze of lemon – an often-overlooked delight deserves a moment in the spotlight: oyster fritters.
Oyster fritters are a perfect combination of crispiness and succulent oyster. The exterior provides a satisfying crunch, while the succulent oysters burst with the flavours of the sea. In this blog post, we will share our Mahurangi Oyster Fritter recipe, and you’ll understand why they have become a beloved favourite among our committed oyster lovers. The secret lies in the oyster juice. It infuses the batter with an unmatched depth of flavour for a delightful blend of textures and tastes.
Selecting the right oysters
To create the ultimate oyster fritter, it’s crucial to start with the finest, freshest oysters available. Nestled in the picturesque Mahurangi Harbour, our oysters are renowned for their exceptional taste and quality. Harvested from pristine waters and nurtured with care, Mahurangi Oysters’ briny flavour and creamy texture make them the perfect star ingredient.
Mahurangi Oyster Fritters
- 12-24 Mahurangi Oysters
- 1/4 cup milk
- 1 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- Cooking oil or butter
- Begin by shucking the Mahurangi Oysters, but don’t let that precious oyster juice escape! Combine the liquor from the oysters with the milk to make half a cup. This is the secret ingredient that will infuse your fritters with a sensational taste of the sea.
- Now, you have the choice to leave the oysters whole for a luxurious, plump bite, or roughly chop them for a more rustic and textured fritter. The choice is yours. Either way, the outcome will be utterly delicious.
- In a mixing bowl, combine the flour, baking powder, and salt.
- Next, whisk the egg and the oyster-infused milk together in a separate bowl. Slowly incorporate this mixture into the dry ingredients, stirring gently until you achieve a smooth, thick batter. If you want a slightly thinner consistency, add more milk.
- Gently fold the Mahurangi Oysters into the batter, making sure they are fully coated.
- It’s time to heat up your frying pan. Place it on medium heat and add cooking oil or butter.
- Carefully place spoonsful of the oyster batter into the pan. When the bottoms of the fritters turn a gorgeous golden brown and you start to see bubbles forming in the mixture, it’s time to give them a flip. Cook the other side until it reaches the same mouth-watering hue.
- Once cooked to golden perfection, place the fritters on a paper towel to drain any excess oil, ensuring they maintain their crispy exterior.
- Serve these delectable Mahurangi Oyster Fritters piping hot.
Oyster fritters on another level
While Mahurangi Oyster fritters are a culinary delight on their own, exploring complementary flavours and accompaniments can elevate them to new heights. Try a zesty citrus aioli, tangy tartar sauce, or a refreshing cucumber salsa. For an Asian-inspired twist try a sweet chilli sauce or take it up a level with a tamarind sauce.
The secret to these fritters is in the oyster juice. So, order your fresh Mahurangi Oysters, gather your friends (or not), fire up the stove, and enjoy the crisp exterior, the tender oysters within, and the unmistakable taste of Mahurangi. These delectable fritters are sure to leave you craving for more.
Oyster fritter festivals and events:
Curious about where to find these heavenly Mahurangi Oyster fritters outside your kitchen? We’ll be serving up these delectable treats at Winetopia in Auckland on July 21 & 22. Whether you’re a wine connoisseur or a curious foodie, come along and indulge in the authentic flavours of Mahurangi Oysters and immerse yourself in New Zealand’s vibrant culinary scene.
The oyster of choice
Thanks to our careful husbandry and intelligent market selection, our plump Pacific oysters have become the oyster of choice in the Auckland restaurant scene and are exported in large numbers to Pacific Rim countries.