Prep 20 mins
Cook 5 mins
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.
- 680.38 g fresh corn, husks and silks removed (2 large or 3-4 medium ears)
- 1 egg, beaten lightly
- 44.37 ml all-purpose flour
- 44.37 ml cornmeal
- 29.58 ml heavy cream
- 1 small shallot, minced
- 2.46 ml salt
- 0.25 ml cayenne pepper
- 118.29 ml vegetable oil (or more as needed)
- 44.37 ml vegetable oil
- 1 onion, peeled and very finely chopped
- 1.23 ml crushed red pepper flakes
- 2 garlic cloves, peeled and crushed
- 29.58 ml 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.
Only rating the fritters. I didn't make the sauce. Loved them!
Great fritters. I loved the relish that went with them, it really added to the fritters. Served them with Falafel.
If I can give this 10 stars, I certainly would. I now have the ultimate corn fritter recipe! I used fresh corn as indicated, but instead of using a hand grater, a blender was used for half of the corn called for in the recipe. Using fresh corn gives wonderful chewiness to the final dish, but I would think that frozen corn in a bag would also work fine here. The sauce elevates this dish and the sauce is a perfect match to the fritters. The sauce is sweet and sour in taste with lots of garlic flavor permeating throughout. I used plum sauce but for those without plum sauce, plum, peach, apricot, or pineapple jam/jelly thinned with a bit of water would work here. The garlic was used fresh and I did not cook it. I highly recommend this recipe. Yummy! Thank you for posting this recipe here. Made for Asian forum's unrated Asian recipe tag.