Corn Fritters and Sweet Red Chili Pepper Sauce

Corn Fritters And Sweet Chili Sauce

I made these last night to go with the chicken in chipotle sauce we had, which was fantastic, by the way. These corn fitters were pretty good too, but were even better dipped in the sweet chili sauce. The original recipe had called for green onions, but I used minced white onions because it was all I had. Turned out well just the same.  I wasn’t really sure about the sauce though, it really didn’t look or smell very appetizing while it was cooking, but the finished product was good. 😛

Corn Fritters and Sweet Red Chili Pepper Sauce

The Recipes:

The Fritters:

  • 1 cup flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 egg, lightly beaten
  • 1 teaspoon lemon juice
  • 1/2 cup water
  • 2 cups of corn kernels
  • 1/2 cup  onion, minced
  • Canola, or peanut oil (a high smoke point oil) for frying (I used canola)

Sift together the flour, baking powder, salt, ground coriander, and ground cumin in a medium bowl. Add egg, lemon juice and water. Stir vigorously until smooth. Add the corn and onions. Stir until mixed well.

Heat a large frying pan on medium high heat. Add enough oil to generously coat the bottom of the pan. Fill the pan about an inch deep of oil.  When oil is hot, spoon about 2 heaping tablespoons worth of fritter batter into the pan to form one fritter, patting it down with the back of the spoon as soon as it is in the pan. Work in batches. Leave about 1/2 inch between the fritters in the pan. Let cook about 2-3 minutes on each side, flipping the fritters when they are nicely browned on one side. When browned on the other side, remove the fritters to a plate lined with paper towels to drain the excess oil.

The Sweet Chili Sauce:

  • 3/4 cup rice vinegar
  • 1/2 cup sugar
  • 1 1/2 teaspoons red chili pepper flakes
  • 1 1/2 teaspoons salt
  • 1 large clove garlic, minced

Combine all of the sauce ingredients into a small saucepan. Cook on medium heat, stirring until sugar dissolves. Increase the heat to medium high, let boil for 5-10 minutes or so, until the mixture becomes somewhat syrupy. Remove from heat and let cool. The sauce should continue to thicken as it cools. If it becomes too thick, you can add a little water to it to thin it out a bit.

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