Puget Sound Corn Fritters

• 1 12 cups fresh oysters, shucked and chopped oyster liquor included
• 12 lb dungeness crabmeat, cooked and cleaned
• 34 cup cornmeal
• 12 cup flour
• 3 tablespoons flour
• 2 teaspoons baking powder
• 12 teaspoon sugar
• 14 teaspoon ground black pepper
• 12 teaspoon salt
• 34 cup milk, plus more if necessary
• 1 egg
• 3 tablespoons scallions, minced
• 2 cups freshly scraped corn kernels, mashed
• 1 tablespoon jalapeno pepper, minced

1. Heat 3 inches deep of vegetable oil to 375 degrees F in your favorite deep frying pan.
2. Combine the wet ingredients in one bowl.
3. Combine the dry ingredients in another bowl.
4. Fold the wet ingredients into the dry ingredients with a spatula.
5. You wont need more milk if you're using a lot of oyster liquor.
6. The batter should be a little stiffer than cake batter, but not as thick as cookie or bread dough.
7. Drop large spoonfuls of the batter into the oil.
8. Fry until golden brown.

fresh oysters, crabmeat, cornmeal, flour, flour, baking powder, sugar, ground black pepper, salt, milk, egg, scallions, freshly scraped corn kernels, jalapeno pepper

Taken from www.food.com/recipe/puget-sound-corn-fritters-482379 (may not work)