Unpretentious Oyster-Corn Fritters with Miso-Butter Dipping Sauce: Eat Cooked Oysters for a ChangeMay 24, 2015
The oyster does not get enough respect. Well, at least any oyster that isn’t raw doesn’t. I remember my younger sister snootily wrinkling her nose at the sight of a plate of Oysters Rockefeller swimming in parmesan cheese and bacon bits. She would reach instead for the plate of raw oysters, pale, pretty, and sitting freshly-shucked on a bed of salt. My sister and I, like many people, bought into the opulence and pretention of the raw oyster enough to believe that it was the only way to eat oyster. We here at Pepper wanted to change that.
We took a note from the Singaporean hawker stands, with their fried pancakes stuffed to the gills with oyster, and put a Japanese spin on it. These oyster fritters are almost the antithesis to the raw variety. Our beloved oyster, precious and plump, intermingling with the likes of corn, basil, and breading? And fried? Inconceivable! How dare you make such delicious fritters! How dare you make a tangy wasabi-flavored dipping sauce to go with it! How dare you involve my beloved oysters in this magnificent tornado of South-East and Far-East fusion! How dare you!
Oyster Corn Fritters with Miso Butter Dipping Sauce
Total Time: 60 minutes
Yield: 2-3 servings
Ingredients: Oyster Corn Fritters
- 300-400g oyster flesh
- 200g canned corn kernels, drained
- 100g leeks, chopped
- 40g basil leaves
- 2 tbsp olive oil
- 250g all purpose flour
- 1 tsp baking soda
- salt and pepper, to taste
- 4 tbsp milk
- 2 eggs
Ingredients: Miso Butter Dipping Sauce
- 5 garlic cloves, unpeeled
- 200g mayonnaise
- wasabi powder/paste, to taste
- 2 tsp miso
- chives, to garnish
- lime, to garnish
Procedure: Oyster Corn Fritters
- Make the batter by sifting the all purpose flour and baking soda together. Add salt and pepper.
- Add in the eggs, milk, and oil.
- Fold in the oysters and corn kernels.
- Add the whole leaves of basil.
- Refrigerate for 30 minutes until ready to fry.
Note ratio of 3:1 for filling to batter.
Procedure: Miso Butter Dipping Sauce
- Grate raw garlic into mayonnaise and mix.
- Add wasabi, miso, salt, and pepper to the mixture depending on taste preference.
- Refrigerate until ready to use.
- Heat the nonstick pan with 2 tbsp oil.
- Add oyster and corn batter one tbsp at a time in a clockwise direction to know which one to turn over first.
- Shallow fry until golden and crispy.
- Serve hot with the dipping sauce.