| CRISPY FRIED OYSTERS |
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4 servings3/4 cup dairy sour cream 2 eggs, beaten 3/4 teaspoon onion salt 1/2 teaspoon paprika CRISCO Shortening for deep frying 1 pint select oysters, well drained 1/2 cup fine graham cracker crumbs 1-1/2 cups instant mashed potato buds or flakes Combine sour cream, eggs, onion salt, and paprika; mix until blended. Set aside. Heat Crisco to 3660 in deep saucepan or deep fryer. Coat oysters with crumbs, then dip into sour cream mixture; drain well. Using a small amount of potato buds and adding more as needed, coat oysters with potato buds. Fry several oysters at a time in hot Crisco for 1-1/2 to 2 minutes or until well browned. Serve warm with lemon wedges. |
