Sunday, February 5, 2012

Rosie Makes Oyster Pancakes.

In my plea for more ways to prepare oysters, I have received a few suggestions. As the Hawthornes begin their assault on a third bushel of oysters, I'm starting with Oyster Pancakes today for breakfast. The recipe comes from my friend, Zzzadig, who is a veritable cornucopia of culinary information. From My Korean Kitchen.
Oyster pancakes with cilantro and sriracha jalapeno hot sauce.
Rosie shucked 6 oysters and ...
... slid them into cold water. Let sit in cold water for 15 minutes, then pat dry.
I picked cilantro, chives, and scallion from the garden. I always have dried red peppers on hand.
My ingredients: 1 large egg 1 yolk 1 dried hot red pepper 2 scallions, chopped some chives, chopped 1 tsp rice wine 1 grind of salt 4-5 grinds of pepper I like pepper, so if you'd prefer less, then cut back. Mix well.
Put the oysters in a bag with 2 tablespoons of flour. Shake to coat, then add to the egg mixture.
Heat 2 TB unsalted butter and 1 TB oil in skillet over medium. Ladle one oyster per pancake in skillet. Lightly brown the first side, then flip over.
Flip over when the first side is a nice toasty brown.
And then I decided to flip back over again and the neatest thing happened with the pancake. The batter started "breathing" and the edges started curling up just like the edges of an oyster curl up when heated.
These are deliciously light pancakes, both batter-wise and taste-wise. Love the subtle oyster flavor.
I added cilantro and hot sauce to mine, not called for in the recipe, but a nice touch with the pancakes.
Thanks, Zzzadig. This is a keeper. Another Trust Rosie Moment.

1 comment:

zzzadig said...

Being that it is a Korean recipe, I think the siracha is a given, I know I always use it.