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