Best Corn Fritters With Pineapple Jalapeño Sauce Recipes

CORN AND JALAPENO FRITTERS

Steps:

• Combine the flour, cornmeal, baking powder, sugar, and salt in a bowl.
• Stir in the eggs, milk, creamed corn just until the flour mixture has all been moistened.
• The mixture should be lumpy.
• Fold in corn, jalapeno, and cilantro.
• Heat 1/4 inch of vegetable oil in a large skillet over med-high heat; drop the corn batter by tablespoonfuls into the skillet and fry until brown on both sides.
• The centers should feel firm when gently pressed, about 1 minute per side.
• Remove and drain on paper towels.
• Sprinkle fritters lightly with coarse salt immediately.
• Transfer to a serving platter and keep warm.
• Repeat until all the batter has been used, adding more oil as needed.
• Serve hot with dipping sauce on the side.
• *The fritters can be made and kept warm in a 200° oven for 30 minutes.

CORN FRITTERS WITH PINEAPPLE-JALAPEñO SAUCE

Steps:

• In 3-quart saucepan, heat 1 tablespoon oil over medium-low heat until hot. Add finely chopped onion and cook about 5 minutes, stirring occasionally, until softened. Add gingerroot, finely chopped garlic, chile, cumin and cinnamon. Heat about 1 minute or until fragrant.
• Increase heat to medium. Add rum and pineapple juice mixture. Cook 3 to 5 minutes, stirring constantly, until there is no excess liquid in pan. Add pineapple chunks, brown sugar, lime juice and 1/4 teaspoon salt. Heat mixture to a simmer and cook 15 minutes, stirring occasionally, until pineapple is soft.
• Remove mixture from heat and puree in food processor or blender. Stir in 3 tablespoons cilantro. Place in serving bowl and refrigerate. Bring to room temperature to serve.
• In food processor, pulse corn, bell pepper, 1/4 onion and the smashed garlic about 10 seconds; remove cover and scrape sides of bowl with rubber spatula. Make sure bell pepper and onion are getting chopped. Replace cover and pulse 10 seconds longer or until bell pepper and onion pieces are about 1/4 inch in size. Add milk, 3 tablespoons cilantro, the butter and eggs. Pulse until mixture is blended; set aside.
• In medium bowl, mix flour, cornmeal, granulated sugar, baking powder and 3/4 teaspoon salt with wire whisk. Make a well in center of dry ingredients and dump corn mixture on top. Use rubber spatula to mix wet and dry ingredients just until no dry flour mixture is visible. (Overmixing will toughen the fritters.) Set batter aside.
• In 4-quart Dutch oven or deep fryer, heat 2 inches oil to 350°F. Drop tablespoonfuls of batter into hot oil (use 2 spoons, one to scoop up batter and another to push batter into hot oil). Fry 4 or 5 fritters at a time-more than that and you will crowd the fryer. Fry 3 minutes or until golden brown. Flip fritters (if you are adept at using them, long chopsticks work well for this) and fry other side about 2 minutes or until golden. Drain on wire rack (paper towels are not good for draining fried food because they don't wick away enough oil). Serve immediately with sauce.