CORN FRITTERS WITH PINEAPPLE-JALAPEñO SAUCE

Corn Fritters with Pineapple-Jalapeño Sauce image

Pineapple and jalapeño sauce provides a simple addition to these delicious corn fritters - perfect for appetizers.

Provided by Betty Crocker Kitchens

Time 2h

Yield 32

Number Of Ingredients 27

Ingredients

1 tablespoon vegetable oil
1 medium onion, finely chopped (1/2 cup)
2 teaspoons grated gingerroot
1 clove garlic, finely chopped
1 jalapeño chile, seeded and diced
1/2 teaspoon ground cumin
Dash of ground cinnamon
1/4 cup dark rum mixed with 1/4 cup pineapple juice, or 1/2 cup pineapple juice
1 can (20 oz) pineapple chunks, drained (about 2 3/4 cups)
1/2 cup packed light brown sugar
1/2 cup lime juice
1/4 teaspoon salt
3 tablespoons chopped fresh cilantro
1 bag (1 lb) frozen whole kernel corn, thawed in refrigerator
1/4 red bell pepper
1/4 medium onion, cut into fourths
1 clove garlic, smashed
1/2 cup milk
3 tablespoons chopped fresh cilantro
1 tablespoon butter, melted
2 eggs
1 3/4 cups all-purpose flour
1/2 cup cornmeal (preferably stone-ground)
1 tablespoon granulated sugar
2 teaspoons baking powder
3/4 teaspoon salt
Vegetable oil

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.

Nutrition Facts : Calories 150, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 7 g, TransFat 0 g