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. 1
    Peel, quarter and core the pineapple. Cut into a rough dice.
  2. 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. 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. 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. 5
    Transfer the corn to a medium bowl and beat in the eggs.
  6. 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. 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. 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. 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