Small children may turn up their noses at oyster stew, but they rarely dislike fritters. Serve with lemon wedges and your favorite seafood sauce.
If using canned oysters, drain well. Combine all ingredients, adding chopped oysters last. Pour oil or lard in heavy pan to a depth of at least 2 inches, and heat. Drop batter into oil in 1 or 2 tablespoon-size amounts, turning to assure even cooking until they turn medium brown. Serve immediately.