INGREDIENTS
2 cups oatmeal
5 cups water
1/2 cup light corn syrup
2 pints oysters, drained, reserve the liquid
1/4 cup evaporated milk
1/2 cup self-rising flour
4 teaspoons baking powder
3 eggs, separated
2 boxes 32 oz saltine crackers
Directions
1) cook the oatmeal in the 5 cups of water
2) add the corn syrup to the oatmeal and remove from the heat
3) after the oatmeal has cooled add the evaporated milk and the reserved oyster liquid
4) add the baking powder and flour, beat thoroughly and then add the egg yolks in to the oatmeal mixture
5) beat the egg whites until stiff and then fold the egg whites into the mixture
6) at this point you can add more self rising flour if the mixture is too runny.
7) crumble crackers into large bowl (pretty fine crumble)
8) form a few small craters in the crumbled crackers, put spoonful of the mixture in the craters, place two/three oysters in the mixture
then scoop up the cracker crumbs with you hands and mold them around the mixture.
9) deep fry them until they are a dark brown. They can be frozen for later use.
Personal notes,
I have made these countless times.......the above recipe is what I received.........I cut the water down.........it requires to much flour if you don't.....I try to keep my mixture wet but form able....( think drop biscuits/dumplings).....the trick is forming the crackers around the mixture..........I scoop both hands under the crackers/mixture and fold the crackers to enclose the mixture/oysters.....if any happens to leak out I just roll them in the crackers to fix the fissures.........I have also found that after you freeze them that they will cook much better if you will let them thaw out in the refrigerator first..........My old uncle who was around when I first started making them said, "that they was a Mazzoni oyster".......he was old enough that he had them at their original bar accross from LMPD station on 5th street when they gave them away as bar snacks........Good luck......
2 cups oatmeal
5 cups water
1/2 cup light corn syrup
2 pints oysters, drained, reserve the liquid
1/4 cup evaporated milk
1/2 cup self-rising flour
4 teaspoons baking powder
3 eggs, separated
2 boxes 32 oz saltine crackers
Directions
1) cook the oatmeal in the 5 cups of water
2) add the corn syrup to the oatmeal and remove from the heat
3) after the oatmeal has cooled add the evaporated milk and the reserved oyster liquid
4) add the baking powder and flour, beat thoroughly and then add the egg yolks in to the oatmeal mixture
5) beat the egg whites until stiff and then fold the egg whites into the mixture
6) at this point you can add more self rising flour if the mixture is too runny.
7) crumble crackers into large bowl (pretty fine crumble)
8) form a few small craters in the crumbled crackers, put spoonful of the mixture in the craters, place two/three oysters in the mixture
then scoop up the cracker crumbs with you hands and mold them around the mixture.
9) deep fry them until they are a dark brown. They can be frozen for later use.
Personal notes,
I have made these countless times.......the above recipe is what I received.........I cut the water down.........it requires to much flour if you don't.....I try to keep my mixture wet but form able....( think drop biscuits/dumplings).....the trick is forming the crackers around the mixture..........I scoop both hands under the crackers/mixture and fold the crackers to enclose the mixture/oysters.....if any happens to leak out I just roll them in the crackers to fix the fissures.........I have also found that after you freeze them that they will cook much better if you will let them thaw out in the refrigerator first..........My old uncle who was around when I first started making them said, "that they was a Mazzoni oyster".......he was old enough that he had them at their original bar accross from LMPD station on 5th street when they gave them away as bar snacks........Good luck......
