Oyster Boulettes (Fried Oyster Balls)

Oyster Boulettes (Fried Oyster Balls)
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Oyster Boulettes (Fried Oyster Balls) is most likely to be found in New Orleans or in Creole country. I cooked Oysters on the Prairies for this week’s theme of Supper Challenge this week “naughty,” since I was unable to locate Prairie Oysters. <Ha! Lucky for my family!> So….we’ll have to go with naughty intent.

Turns out “boulettes” seems to have multiple definitions – meatballs in sauce, small ball, dumpling or now, flavor meatballs. Who would ever think kids would say oyster balls are delicious? <Its not because it was “Fend for Yourself Day” the kids today, I cooked a full breakfast this morning.> It could have been how fresh the oysters are, or how succulent, or how perfectly cooked they are, or the fact that these meatballs have a great dash of Creole flavors. So, flavor balls = oyster boulettes = stuffed with oyster balls.

Oyster Boulettes (Fried Oyster Balls)

Oyster Boulettes (Fried Oyster Balls)

A Creole treat, you'll be surprised you enjoy these full flavored fried oyster balls


  • Vegetable oil for frying
  • Capers garnish

Oyster Ball Mixture

  • tablespoons onion minced fine
  • 2 tablespoons celery minced fine
  • 2 tablespoons green pepper minced fine
  • 2 tablespoons carrot minced fine
  • 1 cup cooked rice
  • 1 cup oysters (I used big Fanny Bay oysters) 235 g
  • ¾ lb ground pork
  • 2 tablespoons parmesan cheese grated
  • 2 small cloves garlic minced
  • 2 teaspoons parsley
  • ¼ teaspoon Tabasco
  • ¼ teaspoon Worcestershire sauce
  • ¼ teaspoon ground black pepper
  • ½ teaspoon table salt
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon thyme
  • ½ teaspoon oregano
  • 1/8 teaspoon cayenne
  • 1 tablespoon whole grain mustard

Flour Mixture

  • ½ cup all purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon paprika

Egg Mixture

  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon paprika
  • 2 large eggs

Breading Mixture

  • 1/8 teaspoon cayenne
  • ¼ teaspoon paprika
  • ¼ teaspoon thyme
  • ¼ teaspoon oregano
  • ½ teaspoon table salt
  • ¼ teaspoon black pepper

Dipping Sauce

  • 1/3 cup mayonnaise
  • 1 teaspoon / splash of white wine
  • Lemon juice of ¼ lemon
  • ½ teaspoon fresh dill


  • In a small frying pan on medium heat, cook onion. After onion begins to soften, add celery, green pepper and carrot and cook until all are softened. Set aside.
  • In a food processor, combine cooked onion, celery, green pepper and carrot. Add all oyster ball ingredients to the food processor – rice, oysters, pork, parmesan cheese and seasonings.
  • In 3 shallow medium bowls, individually mix ingredients for flour mixture, egg mixture and breading mixture into the bowl.
  • Warm a frying pan of vegetable oil for frying.
  • Meanwhile, roll oyster ball mixture into 1 inch balls.
  • Dredge balls in flour, coat in egg and roll in breading mixture.
  • Deep fry until golden brown.
  • Mix all items for dipping sauce in small bowl.
  • Serve oyster boulettes with dipping sauce and garnish with capers.

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