- 2 dozen oysters
- 2 eggs, separated
- oyster juice
- salt and freshly ground black pepper
- 3 tablespoons cornflour
- 24 thin lemon slices
oysters and reserve juice. Beat egg whites with a little salt until peaks
just bend. In a separate bowl beat egg yolks, pepper and 2 tabs oyster liquid
until yolks are pale and creamy. Fold cornflour into beaten yolks and then
gently fold in egg whites. Heat enough oil in a saucepan to deep fry balls.
Dip each oyster in the batter and then drop into hot oil. Cook until puffed
and golden. Fold a lemon slice around each ball and secure with a tooth
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.