This is my mother’s recipe, which she took from “The Women’s Home Companion Cook Book” (1955). There’s more batter to an oyster fritter than in a traditionally fried oyster, but that’s not necessarily a bad thing.

1 3/4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 egg, slightly beaten
1 cup milk
1 tablespoon melted butter
1 pint fresh oysters, shucked

Sift flour. Add baking powder and salt and sift again. Combine beaten egg, milk and melted butter; pour into the flour mixture and stir just until smooth. Add fresh oysters.

Drop mixture by tablespoonfuls into deep hot fat (365 to 375 degrees) and fry 3 to 5 minutes or until well browned on all sides, turning the fritters as they rise to the surface; drain on absorbent paper. Serves 6.