Corn Fritters With Hot Spicy Oriental Relish Recipes

Steps:

• In a medium bowl, combine the flour, cornmeal, baking powder, baking soda, turmeric, cumin seeds, garam masala, cayenne, pepper and 1 teaspoon salt. Whisk until thoroughly combined. Pour in the milk and buttermilk and stir until just mixed. Stir in the corn.
• In a large saucepan over medium-high heat, add oil to a depth of 1 1/2 inches. When the oil is very hot, working in batches, drop in rounded tablespoons of the batter and fry, turning the fritters occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Sprinkle with salt and serve hot with corn chowder or clam chowder or on their own as an appetizer.

Steps:

• Make the relish.
• Heat the wok, add the oil, and when hot add the onions and stir-fry for 3-4 minutes until softened.
• Add the chilies and garlic, stir-fry for 1 minutes.
• Remove from heat and allow to cool slightly.
• Stir in the plum sauce and transfer to a food processor and blend until the consistency of chutney.
• Set aside.
• FRITTERS:.
• Cut kernels from 1 to 2 ears of corn and place in bowl. This should yield approximately 1 cup of whole corn kernels.
• Grate kernels from remaining 1 to 2 ears on large holes of box grater (yielding 1/2 cup + of grated kernels).
• Place in bowl with whole corn kernels.
• Using the back of a knife, scrape any pulp remaining on all cobs into bowl.
• (If using frozen or canned corn, place the corn in a food processor and blend briefly until just mashed.).
• Stir in beaten egg, flour, cornmeal, cream, shallot, salt and cayenne.
• Heat oil in large heavy bottomed non-stick skillet (or cast-iron)over medium-high heat until shimmering.
• Drop 6 heaping tablespoons batter in pan.
• Fry until golden brown or about 1 minute per side.
• Transfer fritters to plate lined with paper towels.
• Arrange on warmed serving platter, garnish with cilantro and serve immediatly with spicy relish.
• NOTE: Batter can be prepared ahead, cover & refrigerate up to 4 hours.

Steps:

• Heat olive oil in a medium skillet over medium heat and add corn, bell pepper, and onion. Saute until onion softens slightly and corn is tender, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Stir in lime juice, brown sugar, lime zest, and cayenne pepper. Remove the relish to a bowl and cool slightly. Stir in green onion and parsley, and serve warm or at room temperature.

Steps:

• Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Mix corn, egg yolks, flour, salt, and red pepper together in a large bowl; fold beaten egg whites into the corn mixture.
• Heat oil in a large skillet over medium-high heat. Working in batches, drop corn mixture into hot oil by the tablespoonful in several spots without crowding the pan; cook until browned and set, 2 to 3 minutes per side. Repeat with remaining batter.

Steps:

• Chop first 4 ingredients (not salt); add salt and mix well.
• Put in cheesecloth and hang over drip pan overnight (throw out juices).
• In the morning, add celery, mustard seed, vinegar and sugar; mix well.
• Can without cooking. First wash jars well, then scald jars and lids. Put the cold relish in the hot jars and put the hot lids on. The jars will not pop & seal, but the salt, vinegar and sugar will preserve this relish for up to 6 months (if it lasts that long at your house--it doesn't at ours).