Corn Fritters with Pineapple-Chile Sauce

Prep Methods/Techniques
Cuisine
Course
Description
The first time I made these fritters, I almost didn't get to taste them. I fried,  served, fried, served, looked up and...  they were gone. Serve the fritters as a side dish with simply grilled chicken or fish. The Pineapple-Chile Sauce works with both the fritters and the grilled chicken or fish.

Noted on 1/29/2012

Ingredients
    Pineapple-Chile Sauce
  • 1 ripe pineapple
  • 1/2 cup brown sugar
  • 1 tbsp minced jalapeño chile
  • 1 cup water
  • 1 1/2 tbsp finely chopped fresh cilantro
  • 1 tbsp freshly squeezed lime juice
    • Fritters
  • 2 1/2 lb whole corn kernels (fresh is best, frozen will work, don't use canned)
  • 3 large eggs, beaten to blend
  • 4 green onions, finely sliced
  • 4 clove garlic, peeled and minced
  • 2 tbsp chopped fresh cilantro
  • 1 1/4 cup finely chopped onion
  • 1 1/4 cup unbleached all-purpose flour
  • 1/2 cup cornmeal
  • 1 tbsp salt
  • 1 tbsp sugar
  • 1 1/2 tbsp baking powder
  • 1 1/2 tbsp ground coriander
  • 1/2 tsp freshly ground black pepper
  • Peanut oil for frying
Method
    For the sauce:
  1. Peel, quarter and core the pineapple. Cut into a rough dice.
  2. Combine the pineapple, brown sugar, jalapeño and water in a saucepan and bring to a boil. Simmer over low heat, stirring occasionally, for 25 minutes.
  3. Let mixture cool, then puree in a blender or food processor. Stir in the cilantro and lime juice. Cover and refrigerate until serving time.
    4. For the fritters:
  4. Bring a large pot of salted water to a boil and add the corn. Cook until just tender. Drain and cool slightly. Transfer the corn to a food processor and roughly pureé.
  5. Transfer the corn to a medium bowl and beat in the eggs.
  6. In another medium bowl, combine the green onions, garlic, cilantro and onion. In a large bowl, combine the flour, cornmeal, salt, sugar, baking powder, coriander and pepper.
  7. Add the corn mixture to the dry ingredients and stir to combine. Add the green onion mixture to the batter and stir until evenly distributed.

  8. Heat the vegetable oil in a large heavy pot to a temperature of 350°F. Using a spoon, scoop up about a tablespoon of batter at a time and, with a second spoon, push the batter off carefully into the hot fat. Fry the fritters until they are a deep golden brown, turning them in the hot fat to brown on all sides. Drain on paper towels and keep warm in a 150°F oven while frying the remaining batter.

  9. Serve with the Pineapple Chile Sauce for dipping.
Cook's Notes
Yield
Serves 8 to 10 as an appetizer
Advance Prep
The batter can be prepared up to 3 days in advance. Cover and refrigerate. Stir well before frying.
The sauce keeps well for 1 week, refrigerated.
Source/Adapted From
Southwest Tastes by Ellen Brown