GRILLED OYSTERS
Provided by Food Network
Categories appetizer
Time 1h11m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a bowl combine all ingredients except the oysters and mix thoroughly to combine. Transfer butter mixture to a piece of plastic wrap and roll up to form a tight log and freeze until firm.
- Preheat a grill to high.
- Place the washed oyster shells on a baking sheet and top each shell with 1 oyster. Remove the butter from the freezer and unwrap. Slice the butter into 24 rounds and place 1 round on top of each oyster. Place the oysters on the preheated grill and cook until the oysters are just cooked through, curled around the edges and the butter is melted and bubbly, 4 to 6 minutes.
- Serve immediately.
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.
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
SKILLET-FRIED OYSTERS
Steps:
- Heat the butter and oil in a skillet. Roll the oysters in the egg and crackers crumbs and sprinkle with salt and pepper. Saute the oysters, turning once, until golden brown. Sprinkle the parsley or paprika on top and garnish with lemon.
LOUISVILLE ROLLED OYSTERS
Louisville Rolled Oysters is an amazingly delicious side dish which cannot just escape your guest's attention in any party. Serve this Louisville Rolled Oysters to them, I bet everyone will praise for your creativity.
Provided by the.instructor
Number Of Ingredients 0
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.
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- Light a grill. In a food processor, pulse the butter with the tarragon, hot sauce, salt and pepper until blended. Transfer the tarragon butter to a sheet of plastic wrap and roll it into a 2-inch-thick log. Refrigerate the butter until slightly firm, about 15 minutes. Slice the butter into 36 pats.
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LOUISVILLE ROLLED OYSTERS RECIPE | MYRECIPES
Place oysters in flour mixture. Remove three oysters at a time, forming a ball. Roll in cornmeal. Place in flour mixture to coat; roll again in cornmeal. Repeat double coating …
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- Combine flour, baking powder, and salt in a large mixing bowl; mix well. Combine milk and egg; add to flour mixture, stirring well. Place cornmeal in a large mixing bowl.
- Place oysters in flour mixture. Remove three oysters at a time, forming a ball. Roll in cornmeal. Place in flour mixture to coat; roll again in cornmeal. Repeat double coating procedure with remaining oysters, making 6 oyster rolls.
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