Corn Fritters With Fresh Mango Chutney
This is the Runner-Up recipe for 1987 in the San Francisco Chronicle. These fritters are from Heidi Krahling, who was executive chef of Butler's in Mill Valley when she created this. Make up the Mango Chutney several hours ahead to allow the flavours to develop.
- Ready In:
Fresh Mango Chutney
- 2 cups diced ripe mangoes (avoid fibrous parts)
- 1⁄4 cup chinese fermented black beans, rinsed
- 1⁄4 cup green onion, that have been thinly sliced on the diagonal
- 1⁄4 cup diced red onion
- 2 tablespoons grated fresh ginger
- 2 red jalapeno chiles, sliced into thin circles
- 1 small sweet red pepper, seeded, deribbed and diced
- 1⁄2 cup chopped mixed fresh herbs (cilantro, mint, basil, oregano)
- lime, juice and zest of
- 1 orange, juice and zest of
- 1⁄4 cup rice wine vinegar
- 1 tablespoon light olive oil (to taste)
- 1 tablespoon toasted cumin seed
- 1 1⁄4 cups flour
- 2 1⁄4 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs, separated
- 1 cup buttermilk
- 1 1⁄2 teaspoons vegetable oil
- 2 cups corn kernels
- 1⁄2 cup diced onion
- 1 -2 red jalapeno chile, seeded, finely diced
- 1⁄4 cup chopped fresh cilantro
- oil (for deep frying)
- Make Mango Chutney: Mix together all ingredients; adjust seasoning with salt and citrus. Makes about 6 cups.
- Make Corn Fritters: Sift the dry ingredients together. Beat the egg yolks, buttermilk and the 1 1/2 teaspoons of oil until blended. Gradually stir in the flour mixture.
- Beat the egg whites until they form stiff white peaks, then fold them into the batter. Gently stir in the corn, onion, jalapenos and cilantro.
- Pour enough oil for deep-frying into a cast-iron skillet or wok. Heat to 375 degrees.
- Carefully drop the batter by the tablespoonful into the hot oil. Fry until golden brown on both sides, turning once. As each fritter is done, remove it from the oil with a slotted spoon and drain briefly on paper towels.
- Serve the fritters hot with the chutney.