Friday, August 2, 2013

Corn Fritters With Hot & Spicy Oriental Relish Recipe!

Makes 12-14 fritters

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)


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.
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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