FRIED OYSTERS WITH Green tomatoes

By dyannucci

Each serving provides 536 calories, 13.4 g. protein, 20.6 g. carbohydrate, 44.5 g. fat, 99 mg. cholesterol, 1.7 g. fiber, 3.2 g. sugar, 1045 mg. sodium

Ingredients

• FRIED OYSTERS WITH
• GREEN TOMATO, SWEET CORN AND BLUE CHEESE VINAIGRETTE 20 local (or Gulf) oysters, shucked
• 1 cup green tomatoes, diced 1/2 cup sweet corn on the cob 1/4 cup scallions, chopped
• 2 tablespoons chives, chopped
• 1 cup double-strength chicken stock 1/4 cup champagne yinegar
• (or apple cider vinegar)
• 1/2 cup extra virgin olive oil
• 1/4 cup blue cheese crumbles
• Salt and pepper to taste
• Breading for the oysters: 2 cups cracker meal
• 1 cup corn flour
• 1 cup all-purpose flour Salt and pepper to taste Oil for deep frying

Details

Servings 4

Preparation

Step 1

To make the vinaigrette: roast com on the cob at 350 degrees for 20 minutes or until golden brown. Cut com from cob and place in bowl with diced tomato, then add chopped scallions and chives. Season with salt and pepper. Cover vegetables with wanm double-strength chicken stock and champagne vinegar. Mix gently, then add extra virgin olive oil and blue cheese. Gently mix again. To fry the oysters: rinse oysters, then pat dry with paper towels. Dredge oysters in the cracker-meal mixture and deep fry until golden brown. Serve immediately with vinaigrette on the side for dipping. Serves 4 as an appetizer