Corn Fritters With Pineapple Chili Sauce |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A thousand dollars worth of goodies listed here is on my WISH LIST! /store/ They gave away recipes, then they moved to charging a quarter a recipe, and now they have bundle oddles and oddles of wonderful dishes from all over the world. Read more . This is a sampling of FREE recipes from there url. Recipe by way of Nancy Weiss The American Grill Phoenix AZ Ingredients:
2-1/2 pounds whole corn kernels (fresh cut or thawed frozen kernels; do not use canned) |
2 eggs, lightly beaten |
1/4 cup finely chopped green onions, white part only |
1/2 teaspoon finely minced garlic |
2-1/2 tablespoons finely chopped fresh cilantro |
1-1/4 cups finely chopped onion |
1-1/4 cups unbleached all-purpose flour |
1/2 cup cornmeal |
1 tablespoon salt |
1 tablespoon sugar |
1-1/2 tablespoons baking powder |
1-1/2 tablespoons ground coriander |
1/2 teaspoon ground black pepper |
8 cups oil for deep-frying |
pineapple-chili sauce (recipe below) |
2 sprigs cilantro |
pineapple-chili sauce |
makes 3 cups |
1 ripe pineapple |
1/2 cup brown sugar |
1-1/2 tablespoons unseeded jalapeno chili |
1 cup water |
1-1/2 tablespoons chopped fresh cilantro |
1 tablespoon freshly squeezed lime juice |
Directions:
1. Corn Fritters:
2. Cook the corn in salted water to cover. When cooked, drain and cool, then puree in a blender or food processor. Beat in the eggs.
3. Mix the green onions, garlic, cilantro, and onion together and set aside. In another bowl, mix the dry ingredients and spices.
4. Beat the corn mixture and then the vegetables into the dry ingredients until a sticky dough forms.
5. In a deep-fryer or heavy deep-sided pot, heat the oil to 350 F. Using a rubber spatula, scoop about 1 tablespoonful of batter and push the batter off carefully into the hot fat. Fry the fritters until they are a deep golden brown, turning them to brown both sides. Drain on paper towels and keep warm in a 150 F oven while frying the remaining batter.
6. Place a small container of Pineapple-Chili Sauce on a single large serving plate and mound fritters on the plate. Or serve on individual plates, dividing equally among the plates. Garnish with cilantro leaves.
7. Pineapple-Chili Sauce:
8. Cut the skin off the pineapple and remove the eyes with a sharp knife. Cut the pineapple into quarters and cut out the core, then roughly dice the flesh. Combine the pineapple, brown sugar, jalapeno, and water in a saucepan and bring to a boil. Simmer over low heat, stirring occasionally, for 25 minutes.
9. Let the mixture cool, then puree it in a blender or food processor. Stir in the cilantro and lime juice. Store in a capped glass jar in the refrigerator; the relish will keep for 1 week.
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