Corn fritters with sweet chile sauce

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

Sweet chile sauce


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


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.)



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.


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


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.


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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