Oyster Boulettes (Fried Oyster Balls)

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)

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

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Ingredients Method

Ingredients

  

• 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

Method

 

1. 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.
2. 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.
3. In 3 shallow medium bowls, individually mix ingredients for flour mixture, egg mixture and breading mixture into the bowl.
4. Warm a frying pan of vegetable oil for frying.
5. Meanwhile, roll oyster ball mixture into 1 inch balls.
6. Dredge balls in flour, coat in egg and roll in breading mixture.
7. Deep fry until golden brown.
8. Mix all items for dipping sauce in small bowl.
9. Serve oyster boulettes with dipping sauce and garnish with capers.