Oyster-Corn Fritter with Three Vinegar Emulsion

Name: Oyster-Corn Fritter with Three Vinegar Emulsion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1213

kcal

Calories

105

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 eggs, separated, 2 cups polenta, 2 cups 2 percent milk, 1/2 cup canola oil, and more.

Yes, Oyster-Corn Fritter with Three Vinegar Emulsion falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!