Spicy Corn Fritters

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Spicy Corn Fritters

 

Dipping Sauce:

3/4 cup rice vinegar

1/2 cup

sugar

1 1/2 teaspoons red chili pepper flakes

1 1/2 teaspoons salt

1

large clove garlic, minced

 

Fritters:

1 cup flour

1/4 teaspoon baking

powder

1/2 teaspoon salt

1 teaspoon ground coriander

1/2 teaspoon

ground cumin

1 egg, lightly beaten

1 teaspoon lemon juice

1/2 cup

water

2 cups of corn kernels, (see steps for cutting corn from a cob) cut

from 3 large cobs (or frozen corn, defrost and drain first)

4 large

scallions or green onions, finely sliced (about half a cup)

1/4 cup chopped

cilantro

Grapeseed, canola, or peanut oil (a high smoke point oil) for

frying

 

Make the dipping sauce by combining all of the

sauce ingredients into a small saucepan. Cook on medium heat, stirring with a

wooden spoon, until sugar dissolves. Increase the heat to medium high, let boil

for 5-10 minutes or so, until the mixture becomes somewhat syrupy. Remove from

heat and let cool. The sauce should continue to thicken as it cools. If it

becomes too thick, you can add a little water to it to thin it out a

bit.

Sift together the flour, baking powder, salt, ground coriander, and

ground cumin in a medium bowl. Add egg, lemon juice and water. Stir vigorously

with a wooden spoon until smooth. Add the corn, onions, and cilantro. Stir until

just combined.

Heat a large frying pan on medium high heat. Add enough oil to

generously coat the bottom of the pan. When oil is hot (shimmering not smoking),

spoon about 2 heaping tablespoons worth of fritter batter into the pan to form

one fritter, patting it down with the back of the spoon as soon as it is in the

pan. Work in batches. Leave about 1/2 inch between the fritters in the pan. Let

cook about 2-3 minutes on each side, flipping the fritters when they are nicely

browned on one side. When browned on the other side, remove the fritters to a

plate lined with paper towels to absorb the excess fat.

Add oil as needed to

keep the bottom of the pan well coated. Note that the fritters will likely

splatter a bit as you are cooking. So, either use a screen splatter guard, or

wear long sleeved clothes while you cook. Yields approximately 16 fritters.

Serve immediately with the sweet chili dipping sauce.