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Beignets d’Huitres (Oyster Puffs)
The Best of Bon Appétit
Editors of Bon Appétit,
1979, Knapp Press
 
Makes about 4
to 5 dozen
Oil for deep frying
1 cup all-purpose flour
1/2 teaspoon sugar
1 cup milk
1/4 cup (1/2 stick) butter, cut into pieces
4 eggs
1 dozen large or 1 1/2 dozen medium
shucked oysters, drained,
washed,
redrained,
coarsely chopped
1 tablespoon minced parsley
Horseradish Sauce (recipe follows)
Heat oil in deep-fat fryer to 375 degrees F.
Combine flour and sugar in small bowl.
Combine milk and butter in medium saucepan and bring to boil,
stirring
to completely melt the butter. Add the flour mixture all at once, stirring
constantly
until mixture leaves sides of pan and forms ball. Remove from
heat and
add eggs one at a time, beating thoroughly after each addition.
Continue
beating until stiff batter is formed. Add oysters and parsley
and
mix well.
Drop mixture by teaspoonfuls into hot oil and fry until golden, about
4 to 5 minutes. Drain on paper towels and keep warm while frying
remaining
beignets.
Serve with Horseradish Sauce.
Horseradish Sauce
3/4 cup chili sauce
1/4 cup catsup
1/4 cup minced celery
1 tablespoon fresh lemon juice
or to taste
1 tablespoon horseradish
(not creamed) or to taste
1/2 teaspoon salt
Dash or 2 of hot pepper sauce
Combine all ingredients and mix well. Chill before serving.
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