Crispy Oysters on Yucca Root Chips with Habanero Honey Aioli

Recipe courtesy Chef Alma Alcocer-Thomas from Jeffrey's in Austin
Show: Giada's Weekend Getaways Episode: Austin, TX
TOTAL TIME: 30 min
Prep: 20 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

HABANERO HONEY AIOLI:
  • 1 tablespoon lemon juice
  • 4 egg yolks
  • 1 cup salad oil
  • 1/2 teaspoon salt
    YUCCA ROOT CHIPS:
    • 1 large yucca root, peeled and thinly sliced
    • Soybean oil
      CRISPY OYSTERS:
      • 20 fresh plump oysters
      • 1/2 cup pico de gallo
        TO MAKE THE HABANERO HONEY AIOLI:
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          Directions

          In a blender, blend together mustard, honey, cilantro, habanero and lemon juice. Puree this into a smooth paste. Add egg yolks and blend briefly to incorporate. Remove the clear plastic piece from the center of the blender lid. With the blender running, gradually add the oil in a thin stream until the mixture thickens into a light emulsified mayonnaise. Season with salt and set aside.
          Soak the thinly sliced yucca root in hot water. Add 3 inches of soybean oil to a deep-fryer or deep skillet and preheat to 375 degrees F. Evenly mix the fine sea salt and the lemon zest and set aside. Remove the yucca root slices from the hot water and pat dry to remove any excess moisture. Place the dried yucca slices in the hot oil and fry for 1 to 2 minutes until lightly brown. Shake them gently when removing them from the fryer so that they don't stick together. Place chips on absorbent paper and dust with the lemon salt while they are still hot. Set aside.
          Maintain the 375 degree F of the frying soybean oil. Pour buttermilk into a shallow bowl; in separate shallow bowl add flour. First drop oysters into buttermilk and then transfer to the bowl containing the flour. Toss oysters in flour just enough to lightly coat them. Transfer oysters to a frying basket and lower into the hot oil. Fry oysters for 2 to 3 minutes, or until light brown. Transfer oysters to a paper towel or absorbent paper.

          To assemble, place a yucca root chip on plate, place crispy oyster on top of chip, spoon a dollop of aioli onto the oyster and then sprinkle with pico de gallo.

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