Corn Fritters With Hot & Spicy Oriental Relish |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 10 |
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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. Ingredients:
1 1/2 lbs fresh corn, husks and silks removed (2 large or 3-4 medium ears) |
1 egg, beaten lightly |
3 tablespoons all-purpose flour |
3 tablespoons cornmeal |
2 tablespoons heavy cream |
1 small shallot, minced |
1/2 teaspoon salt |
1 pinch cayenne pepper |
1/2 cup vegetable oil (or more as needed) |
3 tablespoons vegetable oil |
1 onion, peeled and very finely chopped |
1/4 teaspoon crushed red pepper flakes |
2 garlic cloves, peeled and crushed |
2 tablespoons plum sauce |
1 sprig fresh cilantro (to garnish) |
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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