Tender and Savory Oyster Fritters (Gullejeon)
Tender and Savory Oyster Fritters (Gullejeon)
How to Make Delicious Oyster Fritters: Cleaning Oysters and Seasonal Seafood Dishes
Oysters are wonderful in soups or stir-fries, but pan-fried as fritters, they are truly a delicacy! Enjoy the moist and savory flavor of freshly fried oysters, a perfect way to savor winter’s bounty. These fritters are crispy on the outside and plump on the inside, a treat for all ages. They make a fantastic side dish or a delightful accompaniment to drinks!
Oyster Fritter Ingredients- 1/2 lb (approx. 300g) fresh oysters
- 2 large eggs
- 2 Tbsp all-purpose flour or tempura flour
- 1 green chili pepper
- 1 red chili pepper
- A small bunch of green onions (white parts preferred)
- 1 Tbsp coarse sea salt (for cleaning oysters)
- 1 pinch of salt (for egg batter seasoning)
- Cooking oil or canola oil, as needed (for frying)
Cooking Instructions
Step 1
First, it’s crucial to clean the oysters properly. Place the oysters in a bowl, cover them with water, and add 1 tablespoon of coarse sea salt. Gently swirl and massage the oysters with your hands. This will help remove any dirt or shell fragments. Pick out any visible debris by hand. Rinse the oysters again under cold running water. Be careful not to over-wash or scrub the oysters too harshly, as this can diminish their natural savory flavor, making them taste bland. A gentle rinse 2-3 times is sufficient.
Step 2
After washing, drain the oysters thoroughly using a sieve. Removing excess water will ensure the fritters become crispier when fried.
Step 3
Finely chop the green onions. You can use mostly the white parts for a milder flavor, or add some chopped chives or scallions for an extra aromatic touch, especially if serving to children.
Step 4
Remove the seeds from the green and red chili peppers, then finely mince them. If you prefer a spicier kick, you can substitute the green chili with a Korean Cheongyang pepper. The added heat balances the richness of the oysters and enhances the overall flavor.
Step 5
In a bowl, crack in the 2 eggs. Add a pinch of salt to season the batter. Whisk the eggs thoroughly with a fork or whisk until the yolks and whites are well combined. You don’t need to whip them into a froth.
Step 6
Add the minced green onions and chili peppers to the beaten eggs and mix well. Incorporating the vegetables into the egg batter beforehand helps them adhere better to the oysters during frying.
Step 7
Lightly coat the drained oysters with about 2 tablespoons of flour (or tempura flour). Gently toss them to ensure an even coating. Tap off any excess flour; this prevents the fritters from becoming too doughy and ensures a cleaner appearance.
Step 8
Dip the flour-dusted oysters into the prepared egg batter, ensuring each oyster is fully coated. This egg coating will make the fritters look appealing and taste delicious when cooked.
Step 9
Heat a frying pan over medium heat and add a generous amount of cooking oil. Plenty of oil is key to preventing the fritters from sticking and achieving a nice golden-brown color. Carefully place the batter-coated oysters onto the hot oil one by one. If the oysters are large, place them individually. For smaller ones, use a spoon to drop portions of batter and oyster to form round, flat fritters.
Step 10
Once the bottom side is golden brown and cooked, flip the fritters and cook the other side until equally golden. The fritters are ready when they have a nice golden-brown hue all over and the oysters are cooked through. Enjoy these simple yet delicious seasonal oyster fritters! The delightful combination of fresh, bursting oysters and the savory, crisp egg coating is truly exceptional.
