Leek and Oyster Fritters
About the recipe
Leek and Oyster Fritters
GF | DF | NF | RSF - contains egg and shellfish allergens
- bowl
- Whisk
- Lemon
- Spoon
- Frying Pan
- knife
- 10 small OR 5 large oysters
- 1 egg
- 1/3 cup finely chopped leek (white only)
- 1/2 cup white spelt flour OR cassava flour
- 1 garlic clove
- 1 tsp lemon juice
- 1 tsp cooking oil/fat (*Note this recipe uses fresh oysters, canned oysters are different in texture and therefore would alter the recipe)
Remove the oysters from the shell and finely chop
Take out a bowl and crack in the egg, whisking well
To the bowl add in the finely chopped oysters and leek as well as the garlic finely diced and the lemon juice
Sift the flour over the bowl and gently mix to combine
Preheat a frying pan over a medium heat and add in the cooking oil/fat
Once hot, begin spooning the mixture into the frying pan into the shape of fritters
Cook for roughly 3 minutes on each side, until golden and cooked within
To serve you can add a squeeze of lemon juice and a pinch of salt if age appropriate
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