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.