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

Beignets d'Huîtres au Champagne (Oyster Beignets in a Champagne Batter)
Photo by Andrew Cebulka

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4 servings

  • 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.

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