Ricotta Cavatelli

Crispy Oysters

Meal type Entrée, Main Dish
By author Chef Leslie Tripp


  • 12 0ysters shucked, shell reserved
  • 1 cup buttermilk
  • 1 tablespoon tabasco
  • 1 cup potato flakes
  • 1 ½ cup all purpose flour
  • 1 ½ cup semolina flour
  • 1lb firm ricotta cheese
  • 3 whole eggs
  • ¾ tablespoon onion powder
  • ¾ tablespoon garlic powder
  • ¾ teaspoon paprika
  • 1 pinch cayenne


One of the recipes taught during the Saybrook Point Inn and Spa’s New England Foodie Weekend


In bowl, soak oysters in buttermilk and hot sauce for 15 minutes. Combine potato flakes, onion powder, garlic powder, paprika and cayenne. In heavy bottom pot, heat enough oil to come half way up sides of pot to 375. Drain oysters and toss in potato flakes. Fry oysters until crisp, drain on paper towels.
  • Publisher: Mercury Media and Entertainment
  • Foodies of New England
    Box 380
    Sturbridge, MA 01566