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Corn fritters with sweet chile sauce

Time 45 minutes
Yields Serves 12
Corn fritters with sweet chile sauce

Sweet chile sauce

1

In a small saucepan, combine the jalapeno, vinegar, salt, sugar and garlic. Stir over low heat until the sugar dissolves, about 2 minutes.

2

Bring to a boil over medium-high heat and cook for 5 minutes, or until the mixture thickens to a slightly syrupy consistency. Remove from heat and set aside to cool while making the fritters. (The sauce continues to thicken as it cools; it can be made a day ahead.)

Fritters

1

In a bowl, sift together the rice flour, flour, baking powder, salt, coriander and cumin. Add the egg, lemon juice and water. Beat until smooth.

2

Add the corn, spring onions and cilantro, stirring until just combined.

3

In a large frying pan, pour in enough oil to generously cover the bottom. When the oil is hot but not smoking, spoon 2 tablespoons of batter for each fritter into the pan, about half an inch apart, immediately flattening each fritter slightly. Cook over medium-high heat for 2 to 3 minutes, until golden brown underneath, then turn and cook the other side for about 2 minutes. Use a splatter screen to cover the pan. Transfer to a platter lined with paper towels. Repeat with the remaining batter, adding more oil if necessary.

4

Serve immediately with the sweet chile sauce.

Adapted from “bills food” by Bill Granger. For a milder chile sauce, leave out the jalapeno seeds. Or as a quick alternative, serve with a bottled version; thin it with a little rice vinegar for a nice pucker.

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