Ostras Con Mofongo Recipe
Corn Meal Crusted Blue Point Oysters Over Sweet Mofongo, with Caramelized Spanish Onions & Panchetta, Chipotle Aioli
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Ingredients
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Oysters
Mofongo
Toppings
Method
Prepare the Oysters
- 1
Shuck the Oysters
Carefully shuck the Blue Point oysters and place them on a platter with ice to keep them fresh.
- 2
Prepare the Breading
In a bowl, combine corn meal, all-purpose flour, salt, and black pepper. In another bowl, whisk together eggs and buttermilk.
- 3
Bread the Oysters
Dip each oyster in the egg mixture, then coat with the corn meal mixture, ensuring they are fully covered.
- 4
Fry the Oysters
Heat vegetable oil in a deep skillet over medium heat. Fry the breaded oysters in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
Make the Mofongo
- 5
- 6
Mash the Mofongo
In a mortar and pestle or a bowl, mash the fried plantains with garlic cloves, salt, pork cracklings, and chicken broth until you achieve a chunky consistency.
- 7
Shape the Mofongo
Shape the mashed plantain mixture into balls or mounds and set aside.
Prepare the Toppings
- 8
- 9
Cook the Pancetta
In the same skillet, add pancetta and cook until crispy. Remove from heat.
