+
0 (0)

Category: Appetizers

Corn fritters with sweet chile sauce

Corn fritters with sweet chile sauce
Los Angeles Times

A slow-food friend of mine likes to drive guests crazy trying to guess just what it is -- maybe it's a dissolved sliver of Spanish anchovy to deepen that super-meaty sauce, or some microscopically minced tarragon to perfume those deviled ... Read more

Total time: 45 minutes | Serves 12
Note: Adapted from "bills food" by Bill Granger. For a milder chile sauce, leave out the jalapeno seeds. Or as a quick alternative, serve with a bottled version; thin it with a little rice vinegar for a nice pucker.

Sweet chile sauce

  • 1 red jalapeno, finely chopped
  • 1/2 cup rice vinegar
  • 1 teaspoon salt
  • 1/3 cup sugar
  • 1 small clove garlic, minced

Step 1In a small saucepan, combine the jalapeno, vinegar, salt, sugar and garlic. Stir over low heat until the sugar dissolves, about 2 minutes.

Step 2Bring to a boil over medium-high heat and cook for 5 minutes, or until the mixture thickens to a slightly syrupy consistency. Remove from heat and set aside to cool while making the fritters. (The sauce continues to thicken as it cools; it can be made a day ahead.)

Fritters

  • 1/2 cup rice flour
  • 1/2 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 corn kernels, cut from 3 large cobs
  • 4 spring onions, finely sliced
  • 3 tablespoons chopped cilantro
  • Oil

Step 1In a bowl, sift together the rice flour, flour, baking powder, salt, coriander and cumin. Add the egg, lemon juice and water. Beat until smooth.

Step 2Add the corn, spring onions and cilantro, stirring until just combined.

Step 3In a large frying pan, pour in enough oil to generously cover the bottom. When the oil is hot but not smoking, spoon 2 tablespoons of batter for each fritter into the pan, about half an inch apart, immediately flattening each fritter slightly. Cook over medium-high heat for 2 to 3 minutes, until golden brown underneath, then turn and cook the other side for about 2 minutes. Use a splatter screen to cover the pan. Transfer to a platter lined with paper towels. Repeat with the remaining batter, adding more oil if necessary.

Step 4Serve immediately with the sweet chile sauce.

Each serving of one fritter and 1 teaspoon sauce:
149 calories; 2 grams protein; 19 grams carbohydrates; 1 gram fiber; 8 grams fat; 1 gram saturated fat; 18 mg. cholesterol; 248 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Fennel-aquavit gravlax with caraway creme fraiche
Almond-cashew granola
Cucumber granita
Braised escarole with colatura sauce