Crispy Oysters on Yucca Root Chips with Habanero Honey Aioli Recipe

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Crispy Oysters on Yucca Root Chips with Habanero Honey Aioli
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Ingredients
16
Count
Nutrition
798
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. To make the Habanero Honey Aioli:
  2. In a blender, blend together mustard, honey, cilantro, habanero and lemon juice. Puree this into a smooth paste. Add egg yolks and blend briefly to incorporate. Remove the clear plastic piece from the center of the blender lid. With the blender running, gradually add the oil in a thin stream until the mixture thickens into a light emulsified mayonnaise. Season with salt and set aside.
  3. To make the Yucca Root Chips:
  4. Soak the thinly sliced yucca root in hot water. Add 3 inches of soybean oil to a deep-fryer or deep skillet and preheat to 375 degrees F. Evenly mix the fine sea salt and the lemon zest and set aside. Remove the yucca root slices from the hot water and pat dry to remove any excess moisture. Place the dried yucca slices in the hot oil and fry for 1 to 2 minutes until lightly brown. Shake them gently when removing them from the fryer so that they don't stick together. Place chips on absorbent paper and dust with the lemon salt while they are still hot. Set aside.
  5. To make the Crispy Oysters:
  6. Maintain the 375 degree F of the frying soybean oil. Pour buttermilk into a shallow bowl; in separate shallow bowl add flour. First drop oysters into buttermilk and then transfer to the bowl containing the flour. Toss oysters in flour just enough to lightly coat them. Transfer oysters to a frying basket and lower into the hot oil. Fry oysters for 2 to 3 minutes, or until light brown. Transfer oysters to a paper towel or absorbent paper.
  7. 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.
  8. Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method. Contains Shellfish: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 797.72 Kcal (3340 kJ)
Calories from fat 572.58 Kcal
% Daily Value*
Total Fat 63.62g 98%
Cholesterol 187.92mg 63%
Sodium 14775.13mg 616%
Potassium 290.57mg 6%
Total Carbs 45.26g 15%
Sugars 14.8g 59%
Dietary Fiber 3.26g 13%
Protein 15.19g 30%
Vitamin C 37mg 62%
Iron 2.8mg 15%
Calcium 130.9mg 13%
Amount Per 100 g
Calories 232.68 Kcal (974 kJ)
Calories from fat 167.01 Kcal
% Daily Value*
Total Fat 18.56g 98%
Cholesterol 54.81mg 63%
Sodium 4309.6mg 616%
Potassium 84.75mg 6%
Total Carbs 13.2g 15%
Sugars 4.32g 59%
Dietary Fiber 0.95g 13%
Protein 4.43g 30%
Vitamin C 10.8mg 62%
Iron 0.8mg 15%
Calcium 38.2mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.6
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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