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Рецепт Oyster Corn Fritter With Three Vinegar Emulsion
by Global Cookbook

Oyster Corn Fritter With Three Vinegar Emulsion
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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
  •     Canola oil in fryer at 350
  •     degrees
  •     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
  •     Salt to taste
  •     Freshly-grnd black pepper to taste

Инструкции

  1. 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.
  2. 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.
  3. Place small mound of salad in the middle of a white plate and surround with fritters. Drizzle plate with emulsion.
  4. 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.
  5. This recipe yields 4 servings.