The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Beignets d’Huîtres au Champagne
(Oyster Beignets in a Champagne Batter)


1 cup flour

½ cup cornstarch

1 cup Champagne

24 local oysters

Canola oil, for frying

Salt and pepper

1 lemon, cut into wedges


  1. Mix flour and cornstarch together. Add Champagne to make batter.
  2. Shuck oysters and add to batter.
  3. Heat oil to 350 degrees.
  4. Drop battered oysters into hot oil and fry until golden, about 8-10 minutes.
  5. Season with salt and pepper and serve with lemon wedges.
Print Recipe