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Corn Fritters with Pineapple Chili Sauce Recipe

Ingredients

How to make it

  • Corn Fritters:
  • 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.
  • Mix the green onions, garlic, cilantro, and onion together and set aside. In another bowl, mix the dry ingredients and spices.
  • Beat the corn mixture and then the vegetables into the dry ingredients until a sticky dough forms.
  • 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.
  • 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.
  • Pineapple-Chili Sauce:
  • 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.
  • 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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hopscotch CA

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