The minute I read this recipe in the magazine The Week, it made my mouth water. Now I just have to wait until my dear husband returns from a business trip to make it!
For this recipe, you will need rice flour, flour, baking powder, salt, ground coriander, ground cumin, eggs, lemon juice, 3 large corncobs, spring onions, cilantro, one red jalapeno, rice vinegar, sugar, vegetable oil, and garlic cloves.
To make the sweet chili sauce, finely chop the red jalapeno. Peel and mince one garlic clove. In a small saucepan over low heat, combine the chopped red jalapeno, 1/2 cup of rice vinegar, 1 teaspoon of salt, 1/3 cup of sugar, and the minced garlic clove. Stir well. Let this heat until the sugar dissolves, which should take about two minutes. Bring it to a boil over medium heat and let it cook for five minutes. The mixture should become thicker, like syrup. Remove from the heat and allow to cool.
To make the fritters, first cut the kernels off the corncobs. You should have enough to make 2 cups. In a large bowl, sift 1/2 cup of rice flour, 1/2 cup of flour, 1/4 teaspoon of baking powder, 1/2 teaspoon of salt, 1 teaspoon of ground coriander, and 1/2 teaspoon of ground cumin. Add one egg (lightly beaten), 1 teaspoon of lemon juice, and 1/2 cup of water. Mix until smooth. Add the 2 cups of corn kernels, four finely sliced spring onions, and 3 tablespoons of chopped cilantro. Stir until mixed well.
In a large skillet, pour enough vegetable oil to cover the bottom and place it over medium heat. When the oil is hot (but don’t allow it to get too hot and smoke), spoon 2 tablespoons of the corn batter into the skillet. Place them like pancakes, about 1/2 inches apart. Flatten each fritter with a flipper. Cook for two or three minutes on each side until golden brown. Allow the fritters to drain on a plate with paper towels. Serve with the sweet chili sauce.