- vegetable oil
- 2 eggs, slightly beaten
- 1 cup milk
- 2 cups flour, 10 ounces (dip and sweep)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups oysters, drained and chopped
Heat about 1 to 2 inches of oil in a deep heavy skillet to about 365°.
Whisk the eggs and milk together in a small bowl.
Combine the flour, baking powder, and salt in another bowl and blend well. Add the egg and milk mixture and blend with a spoon until smooth.
Stir the chopped oysters into the batter and drop by spoonful into the hot fat. A cookie scoop works well to keep them small and round.
Cook in batches, turning to brown both sides. Drain on paper towels.
Serves 4 to 6.