Corn Fritters With Hot & Spicy Oriental Relish

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

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)
• 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)

Recipe

• 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.