Ingredients

• 2 dozen oysters
• 2 eggs, separated
• oyster juice
• salt and freshly ground black pepper
• 3 tablespoons cornflour
• oil
• 24 thin lemon slices

Method

Strain
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
pick.

Disclaimer:

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.

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Method