Louisville Rolled Oysters

The list of Kentucky's most famous foods is quite long, but Louisville Rolled Oysters might be among the most unique.

In the late 19th century, regional lore has it that Italian immigrant and saloon owner Phillip Mazzoni and his brothers served fried oysters to the patrons that bought a whiskey or beer at their watering hole. The business managed to stay open during Prohibition selling these fried bivalves, too.

Soon, rolled oysters were on bar menus all across the city, and they've been a beloved bar snack since—if you can find them.

What Are Louisville Rolled Oysters?

Rolled oysters are essentially fried oysters, but they're a little more involved than the typical recipe.

Instead of frying the oysters one by one, rolled oysters are made with two or three oysters clumped together, breaded (or rolled) in a batter or cracker crumbs, then deep fried. The final result is a softball-sized clump of oysters, batter, and goodness that's more coating than oyster.

How To Make Louisville Rolled Oysters

The full recipe for Louisville rolled oysters is below, but here's a brief recap:

Raw oysters are shucked, and oyster crackers are blitzed in a food processor to form a fine cracker crumb. In a large bowl, combine flour, cornmeal, baking powder, cayenne, and 1 teaspoon of salt. In a smaller bowl, combine buttermilk and egg, then add milk-egg mixture to the flour mixture, and combine well.

Dip three oysters in the batter, then press them together in your hands. Roll the clump of oysters in the cracker crumbs to coat the oysters well. Transfer the rolled oyster to a parchment paper-lined sheet pan, and repeat the breading process with the remaining oysters.

Drop two of the rolled oysters into the pot of heated oil. Fry until golden brown, about 2 to 3 minutes. Remove from oil, place on wire rack, and sprinkle with salt. Repeat frying process with remaining oysters.

What To Serve With Rolled Oysters

In bars, you won't find many dip or condiment options, so most people reach for ketchup. However, if you have the chance, make tartar sauce or homemade cocktail sauce.

And of course, to honor the Mazzonis, make sure you have a whiskey or beer.

Where Have All the Rolled Oysters Gone?

There aren't many Louisville restaurants or bars serving rolled oysters these dasy. The Mazzoni's line of restaurants shut down more than a decade ago, and a whammy of circumstances (disease, hurricanes, and lower harvest numbers) has driven the cost of oysters so high restaurants can't afford to keep them on the menu.

That's why if you want to reminisce with this food or try it for the first time, you might need to make it at home.