Oyster-corn fritter with three vinegar emulsion

4 servings

Ingredients

Quantity Ingredient
4 Eggs; separated
2 cups Polenta
2 cups 2% milk
½ cup Canola oil
2 cups Fresh corn
1 bunch Scallion greens; sliced
2 Serrano chiles; minced
1 tablespoon Brown sugar
½ tablespoon Salt
½ tablespoon Freshly-ground black pepper
12 larges Oysters (Bluepoints or Portuguese); shucked
½ cup All-purpose flour
Canola oil; in fryer at 350
Degrees
Salt; for seasoning
=== SALAD WITH THREE VINEGAR EMULSION ===
1 cup Balsamic vinegar
1 cup Rice wine vinegar
½ cup Chinese vinegar
1 tablespoon Minced shallots
1 cup Canola oil
2 cups Arugula chiffonade
Salt; to taste
Freshly-ground 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. This recipe yields 4 servings.

Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A34)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

01-20-1999

Recipe by: Ming Tsai

Converted by MM_Buster v2.0l.

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