Rolled Oysters Recipe
From the kitchen of Love With Recipes
There’s something special about recipes that have a deep family tradition, and these rolled oysters are no exception. This dish is a beloved tradition in my family, originally passed down from my grandparents who enjoyed it at the long-gone Mazzoni’s in Louisville, Kentucky. While the restaurant may no longer exist, the recipe lives on, bringing us together every New Year’s Eve. A fun note: for those who aren’t fans of oysters (like I was as a child), we also make “mock oysters” by shaping the batter into rounds—just as satisfying without the seafood!
This recipe is a fantastic option for those looking for a healthier, budget-friendly dish that is packed with flavor. Best of all, you can freeze them ahead of time, making the preparation for special occasions even easier.
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 cups | Oatmeal |
| 5 cups | Water |
| 1/2 cup | Light corn syrup |
| 2 cups | Evaporated milk |
| 1/4 cup | Self-rising flour |
| 1/2 tsp | Baking powder |
| 4 | Large eggs (separated) |
| 32 | Fresh oysters |
| 3 cups | Cracker crumbs (for coating) |
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 1029.9 kcal |
| Total Fat | 21.9 g |
| Saturated Fat | 5.4 g |
| Cholesterol | 171.6 mg |
| Sodium | 2293.7 mg |
| Carbohydrates | 169.7 g |
| Fiber | 7.4 g |
| Sugars | 11.3 g |
| Protein | 37.1 g |
Servings: 6 servings
Cook Time: 10 minutes
Prep Time: 1 hour
Total Time: 1 hour 10 minutes
Instructions
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Prepare the Oatmeal Base
Begin by cooking the oatmeal. Combine the 2 cups of oatmeal with 5 cups of water in a large saucepan. Bring to a boil and then reduce the heat to a simmer, cooking the oatmeal until thickened, which should take about 10-15 minutes. Stir occasionally to avoid any clumping. -
Add Corn Syrup
Once the oatmeal is fully cooked, remove it from the heat and stir in the 1/2 cup of light corn syrup. Mix until the syrup is fully incorporated, adding a touch of sweetness to balance the savory flavors. -
Cool the Mixture
Set the oatmeal mixture aside and let it cool for a bit before adding the next ingredients. The cooling process is important because you don’t want to scramble the eggs when they’re added later. -
Incorporate Evaporated Milk and Oyster Liquid
After the oatmeal mixture has cooled down slightly, stir in the 2 cups of evaporated milk. If you’re using fresh oysters, make sure to reserve the liquid they’re packed in (about 1/2 cup). Add this oyster liquid to the oatmeal mixture as well. This step adds a subtle briny flavor that ties the whole dish together. -
Prepare the Dry Ingredients
In a separate bowl, combine 1/4 cup of self-rising flour and 1/2 teaspoon of baking powder. Slowly add this dry mixture into the oatmeal mixture, stirring thoroughly to avoid any lumps. The flour helps to bind everything together while the baking powder ensures the batter will puff up nicely when fried. -
Separate and Beat the Eggs
Separate the 4 eggs into yolks and whites. First, beat the egg yolks and stir them into the oatmeal mixture. In another bowl, beat the egg whites until stiff peaks form. This step is important as it creates lightness in the batter, resulting in a crisp, airy coating. -
Fold Egg Whites into Oatmeal Mixture
Gently fold the stiffened egg whites into the oatmeal batter. Be careful not to overmix—you want the batter to stay light and fluffy. If the batter seems too thin, add a little more self-rising flour until it reaches the consistency of wet mud. It should be thick enough to coat the oysters thoroughly. -
Prepare the Oysters
Take each oyster and roll it in the cracker crumbs, coating it evenly. Next, dip the crumb-covered oyster into the oatmeal batter, making sure it’s well-coated. Roll the oyster in cracker crumbs a second time to ensure a crunchy exterior. If you prefer, shape a few “mock oysters” out of the oatmeal batter for any kids or adults who may not be keen on the oysters. -
Optional: Freeze the Oysters
At this point, if you’re not ready to fry them immediately, you can freeze the oysters for later. Place the prepared oysters on a sheet of wax paper and store them in the freezer. Once frozen solid, they can be transferred to a freezer-safe container and kept for up to a month. -
Deep Fry the Oysters
When you’re ready to cook, heat oil in a deep fryer or a large, heavy skillet. You’ll need enough oil to fully submerge the oysters, around 350°F (175°C). Fry the oysters until they turn a dark brown color, about 3-4 minutes. Keep a close eye on them to avoid overcooking, which can cause the oysters to become too chewy. -
Pan Fry Option
If you prefer not to deep fry, these oysters can also be pan-fried. Simply heat a thin layer of oil in a skillet over medium-high heat and fry the oysters until golden brown on both sides, about 3 minutes per side. -
Serve
Serve these delicious rolled oysters hot, fresh from the fryer. They are perfect on their own or paired with a simple dipping sauce like tartar sauce or cocktail sauce.
Tips for Success
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Oysters: For the freshest flavor, use shucked oysters that come with their natural brine. If you can’t find fresh oysters, canned oysters will work in a pinch, though the flavor won’t be as vibrant.
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Batter Consistency: The batter should have the texture of wet mud. If it’s too thin, the coating won’t adhere well to the oysters. If too thick, the result will be too heavy. Adjust with more flour as needed.
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Freezing: Freezing the prepared oysters ahead of time makes this recipe a fantastic option for parties or special occasions. You can pull them out and fry them fresh without any last-minute hassle.
Keyword Suggestions:
< 4 hours, Oysters, Inexpensive, Classic Kentucky recipe, Holiday appetizers, Traditional Southern dishes, New Year's Eve appetizers
This rolled oysters recipe holds a special place in my heart, a time-honored family tradition that brings back fond memories with each bite. Whether you enjoy them at a festive gathering or just want to try a unique twist on oysters, this recipe is bound to become a favorite in your kitchen as well.
