Oyster-Corn Fritter with Three Vinegar Emulsion

Total Time:
1 hr 10 min
Prep:
1 hr
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 eggs, separated
  • 2 cups polenta
  • 2 cups 2 percent milk
  • 1/2 cup canola oil
  • 2 cups fresh corn
  • 1 bunch sliced scallion greens
  • 2 minced serrano chiles
  • 1 tablespoon brown sugar
  • 1/2 tablespoon salt
  • 1/2 tablespoon black pepper
  • 12 large, shucked oysters (Bluepoints or Portuguese)
  • 1/2 cup all-purpose flour
  • Canola oil in a fryer at 350 degrees
  • Salt for seasoning
  • ARUGULA SALAD WITH THREE VINEGAR EMULSION
  • 1 cup balsamic vinegar
  • 1 cup rice wine vinegar
  • 1/2 cup Chinese vinegar
  • 1 tablespoon minced shallots
  • 1 cup canola oil
  • 2 cups arugula chiffonade
  • Salt and black pepper to taste
Directions

Whip egg whites to hard peak. In a large stainless steel bowl, mix polenta, milk, oil and egg yolks. Fold in egg whites and corn. Add scallions, chiles, sugar, salt and pepper. Should have a consistency of thick pancake butter. Coat oysters lightly in flour. Dip oysters in batter and deep fry for 3 to 4 minutes until the fritters are GB&D (golden, brown and delicious). Season fritters immediately after frying. Place small mound of salad in the middle of a white plate and surround with fritters. Drizzle plate with emulsion.

ARUGULA SALAD WITH THREE VINEGAR EMULSION

Mix all three vinegars and reduce in a stainless steel pan on low heat. Reduce by 80 percent until a syrup consistency is achieved. Place shallots, syrup, salt and pepper in a blender cup. Blend at high speed while drizzling in the oil. Check for seasoning.


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