Ross Sloane, head chef at Mount Haven Hotel in Marazion, shares his recipe for Porthilly oyster and potato fritters
You will need
Deep fat fryer or approximately 1l oil in a heavy-based saucepan
For the seaweed tartare
Gherkins 25g, chopped
Capers 25g, chopped
Dill 5g, chopped
Sea lettuce powder 5g
For the batter
Plain flour 750g
Fresh yeast 1tsp
Bicarbonate of soda 1tsp
For the oyster and potato fritters
Porthilly oysters 4, shucked
Plain flour 40g
Maris piper potatoes 4, peeled and spiralized
Sea purslane to garnish
Sea lettuce powder to garnish
- For the tartare: place all the ingredients in a blender and whizz until smooth. Transfer into a squeezy bottle or piping bag.
- For the batter: place the flour in a bowl. Add the remaining ingredients and whisk until smooth.
- For the fritters: place the oysters in the flour. Coat evenly, then dust off any excess flour.
- Dip each oyster in the batter, then tightly wrap the spiralized potato around to make a fritter.
- Heat the deep fat fryer to 165–170°c. Fry the fritters in the oil until golden and crisp. Remove and pat off excess oil with a paper towel.
- To serve: squeeze some of the tartare onto plates and place each fritter on top. Then use the tartare to fill in any gaps in the fritters.
Chef’s tip: ‘I like to garnish this dish with sea purslane and sea lettuce powder,’ says Ross
Flex those shucking muscles – oyster season is just around the corner. Luckily, the team at St Enodoc Hotel in Rock are on hand to dish out the low-down on the best ways to prep and eat the meaty molluscs