12 December 2010

OYSTER AND COURGETTE FRITTERS

I bought a pottle of juicy fat Mahurangi oysters yesterday from Lynette Dunn of Orata Marine at the Matakana Farmers Market and was inspired to make these fritters for lunch today. See them sizzling in the pan!

• 1 pottle oysters, drained and chopped roughly
• 2 courgettes, grated
• 2 spring onions, finely chopped
• several small sprigs thyme, leaves only
• zest of 1 lime
• salt and pepper
• 2 eggs, beaten
• olive oil fro frying

Mix all the ingredients except the egg in a bowl. Heat a heavy frying pan with a thin coating of olive oil. While the pan is heating add the egg to the fritter mixture and stir in. (This keeps the mixture firm as it would become quite watery if left to stand.) Drop large tablespoons of the mixture into the hot oil making about 4-5 fritters at a time. After 2 minutes, flip the fritters to cook on the other side. When nicely browned, place on a paper towels to drain and cook the remaining fritters in this manner. Serve at once with wedges of lime. Makes about 12 fritters.