Colorado corn is at its best right now…..

Clare made these fritters to take as an appetizer for a Sunday afternoon barbecue  at the DeSouzas.  Made the sweet chili sauce with some chilies fresh from the garden – spectacular! 

From Bill Granger “Bills Food” page 115

Sauce
1 red jalapeño, finely chopped
1/2 cup rice vinegar
1 teaspoon salt
1/3 cup sugar
1 small clove garlic, minced

1. In a small saucepan, combine the jalapeño, 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
1/2 cup rice flour
1/2 cup flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin (I used 1/4 teaspoon curry powder)
1 egg, lightly beaten
1 teaspoon lemon juice
1/2 cup water
2 cups corn kernels, cut from 3 large cobs
4 spring onions, finely sliced
3 tablespoons chopped cilantro (or chopped parsley)
Oil

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.