Ingredients Jump to Instructions ↓

  1. 4 eggs, separated

  2. 2 cups polenta

  3. 2 cups 2 percent milk

  4. 1/2 cup canola oil

  5. 2 cups fresh corn

  6. 1 bunch sliced scallion greens

  7. 2 minced serrano chiles

  8. 1 tablespoon brown sugar

  9. 1/2 tablespoon salt

  10. 1/2 tablespoon black pepper

  11. 12 large, shucked oysters (Bluepoints or Portuguese)

  12. 1/2 cup all-purpose flour

  13. Canola oil in a fryer at 350 degrees

  14. Salt for seasoning


  16. 1 cup balsamic vinegar

  17. 1 cup rice wine vinegar

  18. 1/2 cup Chinese vinegar

  19. 1 tablespoon minced shallots

  20. 1 cup canola oil

  21. 2 cups arugula chiffonade

  22. Salt and black pepper to taste

Instructions Jump to Ingredients ↑

  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. 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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