CORN FRITTERS WITH HOT & SPICY ORIENTAL RELISH

Corn Fritters With Hot & Spicy Oriental Relish image

Provided by Galley Wench

Categories Corn

Time 25m

Yield 12-14 fritters

Number Of Ingredients 15

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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)

Steps:

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.
FRITTERS:.
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.