Corn Fritters With Hot & Spicy Oriental Relish

Recipe by Galley Wench
READY IN: 25mins




  • 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.