Oyster-Corn Fritter With Three Vinegar Emulsion
Serves: 3
Camila Dooley
1 January 1970
Based on User reviews:
49
Spice
58
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cups
Polenta2 cups
Milk (2 percent)1 cup
Canola Oil2 cups
Corn (fresh)1 bunch
Green (sliced scallion)1 tbsp
Brown Sugar1
Salt1 cup
All-Purpose Flour1 cup
Balsamic Vinegar1 cup
Rice Wine Vinegar1 cup
Vinegar (chinese)1 tbsp
Shallot (minced)Directions:
1
Whip egg whites to hard peak
2
In a large stainless steel bowl, mix polenta, milk, oil and egg yolks
3
Fold in egg whites and corn
4
Add scallions, chiles, sugar, salt and pepper
5
Should have a consistency of thick pancake butter
6
Coat oysters lightly in flour
7
Dip oysters in batter and deep fry for 3 to 4 minutes until the fritters are GB&D (golden, brown and delicious)
8
Season fritters immediately after frying
9
Place small mound of salad in the middle of a white plate and surround with fritters
10
Drizzle plate with emulsion
11
Mix all three vinegars and reduce in a stainless steel pan on low heat
12
Reduce by 80 percent until a syrup consistency is achieved
13
Place shallots, syrup, salt and pepper in a blender cup
14
Blend at high speed while drizzling in the oil
15
Check for seasoning