Oyster-Corn Fritter with Three Vinegar Emulsion

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 1 hr
  • Cook: 10 min
  • Yield: 4 servings
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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

  1. 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

  1. 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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