Name: Oyster-Corn Fritter with Three Vinegar Emulsion
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 servings
Cuisine: asian
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; 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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Oyster-Corn Fritter with Three Vinegar Emulsion

ARUGULA SALAD WITH THREE VINEGAR EMULSION

ARUGULA SALAD WITH THREE VINEGAR EMULSION

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