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.