SPICY OYSTERS WITH MANGO DIP
4-5 appetizer portions
Dip:
1/2 cup dairy sour cream
1 Florida mango, pureed
1/4 teaspoon salt
2 tablespoons Florida honey
3 cups vegetable oil
1 pint shucked Florida oysters
3/4 cup bread crumbs
3/4 cup flour
2 teaspoons curry powder
1/2 teaspoon white pepper
1 teaspoon paprika
Make dip by combining sour cream, mango puree, salt and honey.
Refrigerate until needed.
Heat oil to 350 degrees.
Combine bread crumbs, flour, curry powder, pepper and paprika.
Drain oysters and dredge in bread crumb mixture; fry in hot oil.
Serve with mango dip.
Nutritional Information: Calories: 259.47, Protein: 7.97 g, Carbohydrates: 24.61 g,
Fat - Total: 14.96 g, Saturated Fat: 5.54 g, Vitamin C: 37%
Florida Department of Agriculture and Consumer Services
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