This week, we’re celebrating the rich coastal flavors of the Outer Banks with two timeless variations of oyster fritter recipes from the late Sharon Peele Kennedy, featured in her cookbook, What’s for Supper?
Known for her deep respect for local seafood and traditional cooking, Sharon’s recipes capture the heart of Outer Banks kitchens and continue to live on in the hearts of those who utilize her recipes in their own kitchens.
Each bite of these golden, crispy fritters are packed with briny, fresh oyster flavor, perfectly balanced by a light, savory batter that fries up with just the right crunch.
The following recipes are presented exactly as they were written by Sharon Peele Kennedy. They have been kept completely verbatim, without any edits or alterations, to honor her voice, her methods, and her deep respect for the natural flavors of Outer Banks seafood.
“The most important lesson I learned from my parents and from kitchen mentors was respect for the natural flavor of seafood.” — Sharon Peele Kennedy
Oyster Fritters with Hushpuppy Mix
- Pint oysters chopped
- Hushpuppy mix w/ onion (no sugar)
- Oil for cooking
Mix hushpuppy mix according to directions making half the batch mix. Stir in oysters, mix well. Heat 1/4″ oil in a skillet, carefully spoon mixture in skillet as small pancakes. Fry about 2-3 minutes on each side, let get a little crispy around the edges. Remove drain on a paper towel.
Oyster Fritters
- 1 pint oysters chopped
- 2/3 cup all purpose flour
- 1/4 pepper
- 1 egg
Mix flour, egg, pepper, add oysters blend well. Spoon 2 tablespoons of mix at a time into skillet with medium hot oil fry until golden brown on both sides, about 2-3 minutes each side.
The post Recipe of The Week: Sharon Peele Kennedy’s Famous Oyster Fritters appeared first on The Outer Banks Life.