Corn Fritters With Hot & Spicy Oriental Relish Recipe!

Makes 12-14 fritters

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)

SPICY RELISH

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.

Source: http://www.food.com/recipe/corn-fritters-with-hot-spicy-oriental-relish-173133