Corn Fritters With Fresh Mango Chutney Recipes

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CORN FRITTERS WITH FRESH MANGO CHUTNEY



Corn Fritters With Fresh Mango Chutney image

This is the Runner-Up recipe for 1987 in the San Francisco Chronicle. These fritters are from Heidi Krahling, who was executive chef of Butler's in Mill Valley when she created this. Make up the Mango Chutney several hours ahead to allow the flavours to develop.

Provided by evelynathens

Categories     Mango

Time 50m

Yield 36 fritters (approximately)

Number Of Ingredients 25

2 cups diced ripe mangoes (avoid fibrous parts)
1/4 cup chinese fermented black beans, rinsed
1/4 cup green onion, that have been thinly sliced on the diagonal
1/4 cup diced red onion
2 tablespoons grated fresh ginger
2 red jalapeno chiles, sliced into thin circles
1 small sweet red pepper, seeded, deribbed and diced
1/2 cup chopped mixed fresh herbs (cilantro, mint, basil, oregano)
lime, juice and zest of
1 orange, juice and zest of
1/4 cup rice wine vinegar
1 tablespoon light olive oil (to taste)
1 tablespoon toasted cumin seed
salt
1 1/4 cups flour
2 1/4 teaspoons baking powder
1 teaspoon salt
2 eggs, separated
1 cup buttermilk
1 1/2 teaspoons vegetable oil
2 cups corn kernels
1/2 cup diced onion
1 -2 red jalapeno chile, seeded, finely diced
1/4 cup chopped fresh cilantro
oil (for deep frying)

Steps:

  • Make Mango Chutney: Mix together all ingredients; adjust seasoning with salt and citrus. Makes about 6 cups.
  • Make Corn Fritters: Sift the dry ingredients together. Beat the egg yolks, buttermilk and the 1 1/2 teaspoons of oil until blended. Gradually stir in the flour mixture.
  • Beat the egg whites until they form stiff white peaks, then fold them into the batter. Gently stir in the corn, onion, jalapenos and cilantro.
  • Pour enough oil for deep-frying into a cast-iron skillet or wok. Heat to 375 degrees.
  • Carefully drop the batter by the tablespoonful into the hot oil. Fry until golden brown on both sides, turning once. As each fritter is done, remove it from the oil with a slotted spoon and drain briefly on paper towels.
  • Serve the fritters hot with the chutney.

Nutrition Facts : Calories 47.9, Fat 1.1, SaturatedFat 0.2, Cholesterol 12, Sodium 99.6, Carbohydrate 8.6, Fiber 0.9, Sugar 2, Protein 1.5

CORN FRITTERS



Corn Fritters image

These delicious corn fritters are crunchy, crispy, and oh so satisfying. They make for a tasty appetizer or side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Yield Makes about 2 dozen

Number Of Ingredients 11

3/4 cup all-purpose flour
2 tablespoons yellow cornmeal
1 tablespoon sugar
1 1/2 teaspoons baking powder
Coarse salt
1/4 teaspoon cayenne
1/2 cup whole milk
1 large egg
2 cups yellow corn kernels (from 2 ears corn)
Vegetable oil, for frying
Honey, for serving

Steps:

  • In a large bowl, stir together flour, cornmeal, sugar, baking powder, 1 1/2 teaspoons salt, and cayenne. Add milk and egg to flour mixture and stir together to create a batter. Add corn and fold to combine.
  • Heat 4 inches oil in a large heavy-bottomed pot or Dutch oven over high heat until a deep-fry thermometer reaches 375 degrees. Working in batches, using a small ice cream scoop or two spoons, drop batter by the tablespoon into the oil. Cook, turning occasionally, until cooked through and deep-golden brown, 1 to 2 minutes; adjust heat as needed to keep oil temperature between 350 and 360 degrees. Transfer fritters to a paper-towel-lined baking sheet. Season to taste with salt, and serve immediately with honey.

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