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Ингредиенты
- 4 x Large eggs separated
- 2 c. Polenta
- 2 c. 2% lowfat milk
- 1/2 c. Canola oil
- 2 c. Fresh corn
- 1 bn Scallion greens sliced
- 2 x Serrano chiles chopped
- 1 Tbsp. Brown sugar
- 1/2 Tbsp. Salt
- 1/2 Tbsp. Freshly-grnd black pepper
- 12 lrg Oysters (Bluepoints or possibly Portuguese) shucked
- 1/2 c. All-purpose flour
- Â Â Canola oil in fryer at 350
- Â Â degrees
- Â Â Salt for seasoning
- 1 c. Balsamic vinegar
- 1 c. Rice wine vinegar
- 1/2 c. Chinese vinegar
- 1 Tbsp. Chopped shallots
- 1 c. Canola oil
- 2 c. Arugula chiffonade
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Инструкции
- Whip egg whites to hard peak. In a large stainless steel bowl, mix polenta, lowfat milk, oil and egg yolks. Mix in egg whites and corn. Add in 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 min till the fritters are GB&D (golden brown, 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 till a syrup consistency is achieved. Place shallots, syrup, salt and pepper in a blender c.. Blend at high speed while drizzling in the oil. Check for seasoning.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 606g | |
| Recipe makes 4 servings | |
| Calories 1342 | |
| Calories from Fat 799 | 60% |
| Total Fat 90.45g | 113% |
| Saturated Fat 8.74g | 35% |
| Trans Fat 0.33g | |
| Cholesterol 225mg | 75% |
| Sodium 1104mg | 46% |
| Potassium 738mg | 21% |
| Total Carbs 106.3g | 28% |
| Dietary Fiber 5.1g | 17% |
| Sugars 22.88g | 15% |
| Protein 21.64g | 35% |
