| OYSTER-CORN FRITTER WITH THREE VINEGAR EMULSION |
| Printable Version |
| 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 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. |