Oyster-Corn Fritter with Three Vinegar Emulsion

• 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.

eggs, polenta, percent milk, canola oil, fresh corn, scallion greens, serrano chiles, brown sugar, salt, black pepper, oysters, allpurpose, canola oil, salt, balsamic vinegar, rice wine vinegar, chinese vinegar, shallots, canola oil, arugula chiffonade, salt

Taken from www.foodnetwork.com/recipes/oyster-corn-fritter-with-three-vinegar-emulsion-recipe.html (may not work)