Crispy Oysters On Yucca Root Chips With Habanero Honey Aioli
Serves: 4
Lacy Volkman
1 January 1970
Based on User reviews:
56
Spice
56
Sweetness
52
Sourness
45
mins
Prep time (avg)
4
Difficulty
Ingredients:
2 tbsps
Dijon Mustard2 tbsps
Honey1 tbsp
Lemon Juice1 tsp
Salt1 cup
Fine Sea Salt1 cup
Buttermilk1 cup
Pico De GalloDirections:
1
To make the Habanero Honey Aioli: In a blender, blend together mustard, honey, cilantro, habanero and lemon juice
2
Puree this into a smooth paste
3
Add egg yolks and blend briefly to incorporate
4
Remove the clear plastic piece from the center of the blender lid
5
With the blender running, gradually add the oil in a thin stream until the mixture thickens into a light emulsified mayonnaise
6
Season with salt and set aside
7
; To make the Yucca Root Chips: Soak the thinly sliced yucca root in hot water
8
Add 3 inches of soybean oil to a deep-fryer or deep skillet and preheat to 375 degrees F
9
Evenly mix the fine sea salt and the lemon zest and set aside
10
Remove the yucca root slices from the hot water and pat dry to remove any excess moisture
11
Place the dried yucca slices in the hot oil and fry for 1 to 2 minutes until lightly brown
12
Shake them gently when removing them from the fryer so that they don't stick together
13
Place chips on absorbent paper and dust with the lemon salt while they are still hot
14
Set aside
15
; To make the Crispy Oysters: Maintain the 375 degree F of the frying soybean oil
16
Pour buttermilk into a shallow bowl; in separate shallow bowl add flour
17
First drop oysters into buttermilk and then transfer to the bowl containing the flour
18
Toss oysters in flour just enough to lightly coat them
19
Transfer oysters to a frying basket and lower into the hot oil
20
Fry oysters for 2 to 3 minutes, or until light brown
21
Transfer oysters to a paper towel or absorbent paper
22
To assemble, place a yucca root chip on plate, place crispy oyster on top of chip, spoon a dollop of aioli onto the oyster and then sprinkle with pico de gallo