Oyster-Corn Fritter with Three Vinegar Emulsion (Ming Tsai) |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
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 |
1 cup balsamic vinegar |
1 cup rice wine vinegar |
1/2 cup chinese vinegar |
1 tablespoon minced shallots |
1 cup canola oil |
2 cups arugula chiffonade |
salt and black pepper to taste |
Directions:
1. 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.
2. ARUGULA SALAD WITH THREE VINEGAR EMULSION
3. 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.
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