Recipe Servings: 12-24 portionsRecipe Preparation Time: 15 minutesRecipe Cook Time: 8 minutes
1/4 cup roasted garlic powder1 egg yolk1 1/4 teaspoons fresh lemon juiceSalt and freshly ground black pepper1/4 cup water5 cups Lucini® Premium Select Extra Virgin Olive Oil®, divided1 egg, beaten1/2 cup milk1 cup yellow cornmeal1 cup flour1/2 tablespoon salt1 tablespoon black pepper24 shucked oysters2 lemons, cut into wedges
Prepare the aioli by placing the roasted garlic powder and egg yolk in a blender or mixer, and blend together. Slowly add 1 cup of Lucini® Premium Select Extra Virgin Olive Oil®. As the emulsion thickens, add the lemon juice a few drops at a time until all the oil and juice are incorporated. Season with salt & pepper, and add as much of the water as is needed to thin the consistency to that of mayonnaise. Keep refrigerated.Prepare the Cornmeal Crusted Oysters by heating the 4 cup measure of Lucini® Premium Select Extra Virgin Olive Oil® in a deep fryer to 360 degrees. Whisk the egg and milk together in a bowl. In a separate bowl, mix together the cornmeal, flour, salt, and pepper. Dip the oysters first in the egg-milk mixture and then in the seasoned flour mixture. Repeat the dipping process and lay the oysters on a dry plate.Deep fry the oysters, in batches of six, for about 2 minutes, or until golden brown. Remove the oysters with a slotted spoon and drain on paper towels.Serve on a platter and drizzle with the aioli. Serve with lemon wedges.- Courtesy of Chef Norman Van AkenImpress your guests with this appetizer.