Corn and Coconut Fritters

Name: Corn and Coconut Fritters
Yield: makes about 20 fritters, to serve 4 to 6
Ingredients: 1 cup fresh corn kernels, cut from about 2 ears corn, or thawed frozen corn kernels; 1/4 cup coconut cream, scooped from the top of an unshaken can of coconut milk or from freshly made coconut milk (page 318); 1 egg, lightly beaten; 1/3 cup all-purpose flour; 1 1/2 teaspoons cornstarch; 1/2 teaspoon salt; 1/2 teaspoon sugar; 2 tablespoons Huy Fong brand Sriracha chile sauce or chile garlic sauce; 2 teaspoons water; 1 teaspoon sugar; Corn or canola oil for deep-frying

December 14, 2011

Tender, flavorful, and lightly crispy, these fritters release a heady coconut fragrance as they fry and are complemented by a spicy-sweet dipping sauce at the table. Traditionally, the corn was crushed in a mortar, but an electric mini-chopper or a food processor eases the workload with a fine result. For coconut cream with the best texture and flavor, make your own or use the thick, creamy plug that rises to the top of a can of Mae Ploy brand coconut milk.

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