Oyster Fritters

• 1 10 oz (280 grm). jar whole oysters, undrained
• 3/4 cup (175 ml) pancake mix
• 3/4 tsp (4 ml) baking powder
• several grinds of pepper
• 1 egg, slightly beaten
• 1-1/2 tbsp (20 ml) finely chopped onion
• 3 tbsp (45 ml) vegetable oil for frying, approx.

1. Pour oysters and liquid into a mixing bowl.
2. Examine for bits of shell.
3. Leaving oysters in the bowl, snip with scissors into 1/2" to 3/4" pieces, not too small because you want a bursts of oyster taste as you bite into the fritter.
4. Mix pancake mix, baking powder and pepper.
5. Add all ingredients except oil to oysters and their liquid.
6. Mix well.
7. On medium to medium-high heat, heat enough oil to coat the bottom of a big frying pan (the fritters will absorb all the oil in the pan so use the least you can).
8. Drop mixture by soupspoonfuls (about 3 tbsp) into hot oil, forming cakes about 2" to 2-1/2" in diameter; you can put them close together because they don't spread much.
9. Fry until brown on one side; turn and fry until brown on the other side (you may need to turn down heat).
10. Drain on paper towels.
11. Add more oil to make the second batch.

oysters, pancake mix, baking powder, pepper, egg, onion, vegetable oil

Taken from online-cookbook.com/goto/cook/rpage/00149A (may not work)