Ingredients

• 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

Instructions

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.