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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 balls 137g Recipe makes 12 balls) |
||
| Calories 153 | ||
| Calories from Fat 77 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.6g | 13% | |
| Saturated Fat 2.6g | 13% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 96mg | 32% | |
| Sodium 289mg | 12% | |
| Potassium 213mg | 6% | |
| Total Carbohydrate 5.5g | 1% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.1g | ||
| Protein 12.8g | 25% | |
Oyster Balls
By: Molly53
Feb 25, 2008
A savory little bite from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
12 balls
Ingredients
- 2 dozen oysters
- 1/2 lb sausage
- 2 eggs, beaten
- cracker crumb
- salt and pepper, to taste
Directions
1
Simmer oysters in their own liquor until the edges curl.2
Drain and chop finely.3
Cook sausage meat, stirring while cooking.4
Combine chopped oysters, fried sausage meat and half the beaten eggs.5
Season with salt and pepper and shape into balls.6
Dip balls into remaining egg and roll in cracker crumbs.7
Fry in deep hot fat (380F) until golden brown.8
Garnish with sliced lemon and dill pickle.
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- Course > Appetizers
- Main Ingredient > Seafood > Shellfish > Oysters
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Simple > 3 or Less Steps
- Preparation > Presentation > Finger Food
- Preparation > Technique > Deep Fry
- Occasion > Dinner Party
- Occasion > Taste/Mood > Savory
- Dietary > Diabetic
- Dietary > Free of... > Lactose-free
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