Wrapped Oyster Fritters with Apple-Mint Chutney and Passion Fruit

Wine recommendations: Since this is a recipe from South Africa, a cooler-climate South African Chardonnay, which has a pebbly, mineral character, will work well with it. Hirschowitz suggests Hamilton Russell Chardonnay, Rijks 2003 Private Cellar Chardonnay or Nederburg 2004 Chardonnay. White Burgundy, especially a more steely Chablis such as Simmonet-Fevre 2004 Premier Cru Chablis Vaillons, with just a touch of wood, also pairs well.

  • For the apple-mint chutney:
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 2 large Granny Smith apples, peeled and diced
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons brown sugar
  • 3 tablespoons Mrs. Balls Chutney (you can substitute a peach-type chutney)
  • 2 tablespoons stone ground mustard
  • 1 small red chili, deseeded and finely diced
  • 1 teaspoon fresh mint, chopped
  • For the passion fruit sauce:
  • 1/4 cup passion fruit juice (you can
  • substitute guava or pineapple)
  • 1/2 cup of white wine
  • 1/2 small onion, diced
  • 1 bay leaf
  • 4 or 5 black peppercorns
  • 1/2 cup heavy cream
  • 2 tablespoons butter, chilled and diced
  • For the batter:
  • 1 cup all-purpose flour
  • 1 egg
  • 2 teaspoons salt
  • 1 teaspoon ground nutmeg
  • Enough milk to make batter
  • Extra flour for dipping
  • For the oysters:
  • 20 fresh oysters, shucked, shells reserved
  • 4 ounces smoked trout, sliced (you can substitute smoked salmon)
  • Lard, olive oil or peanut oil for frying

To make the apple mint chutney: Heat oil in a pan and cook onions slowly until soft. Add all the other ingredients and let simmer until most of the liquid has evaporated. Keep warm.

To make the passion fruit sauce: Place passion fruit juice, wine, onions, bay leaf and peppercorns in a small saucepan and reduce by two-thirds. Add cream and reduce another two-thirds. Then strain into a bowl, whisk in butter and keep at room temperature.

To make the oysters: Mix all the batter ingredients together, adding milk to thicken the batter for coating. Wrap 1 oyster in a strip of trout; dredge in the flour and then in the batter. Fry in small batches, keeping the oil hot, until golden brown.

To serve: Place a small amount of warm chutney in the oyster shell (or other shells available at cooking stores). Place a fried oyster on the chutney and top with passion fruit sauce, garnish and serve.

Published on July 6, 2010
About the Author
Dylan Garret

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