Corn Fritters With Hot & Spicy Oriental Relish

“I"ve been tweaking this recipe. It's a combination of several that I've tried. Absolutely delicious with fresh corn however frozen or canned corn can be substituted.”
READY IN:
25mins
YIELD:
12-14 fritters
UNITS:
US

Ingredients Nutrition

Directions

  1. Make the relish.
  2. Heat the wok, add the oil, and when hot add the onions and stir-fry for 3-4 minutes until softened.
  3. Add the chilies and garlic, stir-fry for 1 minutes.
  4. Remove from heat and allow to cool slightly.
  5. Stir in the plum sauce and transfer to a food processor and blend until the consistency of chutney.
  6. Set aside.
  7. FRITTERS:
  8. Cut kernels from 1 to 2 ears of corn and place in bowl. This should yield approximately 1 cup of whole corn kernels.
  9. Grate kernels from remaining 1 to 2 ears on large holes of box grater (yielding 1/2 cup + of grated kernels).
  10. Place in bowl with whole corn kernels.
  11. Using the back of a knife, scrape any pulp remaining on all cobs into bowl.
  12. (If using frozen or canned corn, place the corn in a food processor and blend briefly until just mashed.).
  13. Stir in beaten egg, flour, cornmeal, cream, shallot, salt and cayenne.
  14. Heat oil in large heavy bottomed non-stick skillet (or cast-iron)over medium-high heat until shimmering.
  15. Drop 6 heaping tablespoons batter in pan.
  16. Fry until golden brown or about 1 minute per side.
  17. Transfer fritters to plate lined with paper towels.
  18. Arrange on warmed serving platter, garnish with cilantro and serve immediatly with spicy relish.
  19. NOTE: Batter can be prepared ahead, cover & refrigerate up to 4 hours.

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