Oyster Corn Fritter With Three Vinegar Emulsion Recipes

Steps:

• In small bowl, stir together aioli ingredients. Cover; refrigerate until serving time.
• In large bowl, beat 3/4 cup of the flour, the cornmeal, 2 teaspoons lemon peel, 1/2 teaspoon of the salt and the red pepper. In small bowl, beat beer and egg with whisk. Stir beer mixture into flour mixture with whisk until blended. Cover; let stand at room temperature 1 hour.
• In deep fat fryer or heavy saucepan, heat 2 inches oil to 350°F. Line 15x10x1-inch pan with paper towels; place wire cooling rack on paper towels.
• In shallow dish, mix remaining 1 cup flour, remaining 1/2 teaspoon salt and the black pepper. Dip oysters in flour mixture, then dip in beer batter, allowing excess batter to drip off.
• Gently lower oysters into hot oil. Fry oysters in hot oil, in 6 batches, 2 minutes or until golden brown. Drain on rack in pan. Serve fritters hot with aioli.

Steps:

• In a large bowl, combine flour, baking powder, salt, pepper, eggs, parsley, cayenne pepper, coconut, and onion. Mix until smooth; add oysters.
• In a large skillet heat oil for 10 minutes. Drop fritter mix by the tablespoonful in hot oil. Fry until golden brown.
• Mix relish ingredients together in a bowl and chill. Serve fritters with relish.

Steps:

• Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
• Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.

Steps:

• Holding the base of an ear of corn in a medium bowl, slice downward, cutting halfway through the kernels. Using the back of the knife or a small spoon, scrape downward along the cob to extract the milk, letting it fall into the bowl with the cut kernels. Cut again along the cob, this time cutting close enough to remove the remaining half of the kernels. Repeat with the remaining ears.
• In a small bowl, whisk the egg yolks until pale and slightly thickened, about 2 minutes. Then add the yolks to the corn. Stir in the heavy cream and jalapeno.
• Stir the flour, baking powder, salt, cayenne, and sugar together in a bowl. Then stir the flour mixture into the corn mixture until just combined. Do not overmix.
• Beat the egg whites until medium to stiff peaks form. Fold the whites into the corn mixture until thoroughly combined.
• Fill a heavy-bottomed Dutch oven or a deep iron skillet halfway with vegetable oil (so it is 2 to 4 inches deep). Heat the oil over medium-high heat until it reaches 350 degrees.
• When the oil is hot, carefully add 2-tablespoon scoops of the corn mixture, working in batches and being careful not to overcrowd the pan. (While they are cooking, the fritters may spatter hot oil, so be careful; a splatter screen may come in handy.) Fry the fritters for 6 minutes, or until they are golden and cooked through, turning them as needed for even color. Remove, and drain on a paper towel-lined plate. Season with the Essence, and serve immediately.

Steps:

• Put the frozen corn in a colander. Rinse it until the ice crystals melt.
• Pour the corn into a bowl.
• Stir in the milk, flour or corn meal, salt, and pepper.
• Lay paper towels on top of a plate and set it aside.
• Set a skillet over medium-high heat on the stove.
• Heat the butter and oil in the skillet until the butter is melted.
• Put tablespoon-fulls of batter in the hot skillet.
• Cook until golden-brown. Repeat with the other side.
• Drain the oysters on the paper towels and cover with foil to keep them warm.
• Repeat with the others and serve hot.