Lions Club’s Fritter Shack returns in Millsboro

Seafood lovers with a particular fondness for oyster fritters may be pleased to see the Millsboro Lions Club’s Fritter Shack recently re-opened on Friday in the Millsboro Town Hall parking lot.

Also offering crabcake sandwiches, soft-crab sandwiches, sodas and bottled water, the shack, on a trailer custom-built for the Lions Club, will be open on weekends until mid-December, from 10 a.m. to 6 p.m. on Fridays and from 10 a.m. to 2 p.m. on Saturdays.

They’ll close early on Saturdays if supplies kept in the 20-foot-long, 8-foot-wide shack sell out, said David Mitchell of the Lions Club.

“There has been a Fritter Shack every year in Millsboro since the early 1960s. It was started by St. Mark’s Church. They called themselves ‘The Fritter Friars,’” he said, laughing.

“Like so many organizations, they eventually ran out of manpower. The Lions took over in the 1980s, and we’ve been doing it every year since then. It has kind of become our identity. People on Main Street, a lot of them drive by. They come up and say, ‘Do you have apple fritters?’ ‘Do you have corn fritters?’ We say, ‘No.’ We just assume they know that, but a lot of people ask,” he said.

The shack used to be at PNC Bank downtown, until a couple years ago, then moved to the town hall. Each season, the Lions Club makes about $6,000 selling oyster fritters and uses proceeds to help those who can’t afford eyeglasses and to support Boy Scouts and Little League.

“It’s very popular. A lot of people certainly ask about them. The Town wishes them success,” said Millsboro Town Manager Sheldon Hudson.

Each oyster fritter costs $8 and is made with six to eight local oysters, cooked in canola oil, served on white bread and topped with the customer’s choice of mustard, relish, cocktail sauce, hot sauce or other condiment.

“There are never enough guys cooking. We can always use more cooks. The hard part of making an oyster fritter is knowing when it’s done. It’s experience. It’s the old ‘stick a knife in it’ or ‘stick a fork in it,’ and if it comes out clean, it’s done,” Mitchell said.

“Some people like their oyster fritters cooked really hard, and some people prefer them a little softer it the middle. It’s a judgment thing.”

 

By Susan Canfora

Staff Reporter