The Tidweater area is know for its fabulous oysters so i came up with this recipe of Panko encrusted Oysters on a bed of corn puree and of course i gave it a little zing....
Panko encrusted Oysters with Corn and Onion Puree
Ingredients:
3 oysters fresh and shucked 2 large sweet onions
2 eggs beaten 2 tbls olive oil
1 cup panko crumbs 6 ears corn
salt and pepper 1 t crushed red pepper
2 to 3 tbls vegetable oil 1/4 cup naturally fresh ranch
Dip drained oysters in beaten eggs, and then in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour.
Heat oil in frying pan (I like to use my cast-iron frying pan) to 370 degrees F. (or until quite hot). Fry oysters until golden brown on one side, then gently turn over each oysters carefully to brown the other side, approximately 3 to 4 minutes on each side (fry oyster until golden brown and edges are curled). Do not overcook or overcrowd in frying pan. Remove from frying pan place on a paper towel.
The corn and onion puree is very simple .... 6 ears of corn shucked and then placed in ziplock bag and put in microwave for 4 minutes. When cool enough to handle cut off cob and place in cuisinart.
2 large sweet onions chopped and placed in skillet with 2 tbls olive oil and sauteed until golden brown. Place onions in cuisinart, pulse to puree corn and onions add half a teaspoon of crushed red pepper flakes, salt and 2 teaspoons of butter, 1/4 cup of naturally fresh lite ranch dressing. Yep.... trust me it is great. Continue puree process.. approx. 1 minute.
in a pretty bowl, the pasta type or a plate with a rim.. place a mound of corn puree and then artfully arrange the oysters on top.. it is YUMMY
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