Corn Fritters with Chili Carmel Sauce

These fritters were bright green in the center with nice kernels of fresh corn. They were light and fluffy and paired amazingly with this chili carmel sauce for a sweet/spicy/savory appetizer. You can also serve this sauce with grilled shrimp as Chef Jesse does at Happy.

Corn Fritters with Chili Carmel Sauce

Yield: 25-30 fritters

Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr

Ingredients for the Fritters
8 cups fresh corn kernels
2 shallots, minced
1 bunch cilantro, mostly stems
1 clove garlic
1 tsp salt
1/2 jalapeno (with or without seeds)
1/2 tsp white pepper
3 eggs, lightly beaten
2/3 c flour
1/2 tsp baking powder

Ingredients for the Chili Carmel
1.5 c sugar, preferably raw
10 dried de arbol chilies, stems removed and pulsed in a food processor
1/2 c veggie stock

Directions
In a food processor, puree 4 cups corn, shallots, cilantro, garlic, salt, pepper and jalapeno until smooth. Sift flour and baking powder together. Fold eggs into the vegetable mixture. Then fold in the sifted mixture and then fold in the remaining corn. The batter can then be held for a few hours in the fridge, if desired. Fry in a wok with 1.5 inches of oil at ~350 degrees. Drop by the spoonful into the wok. They take about 8 minutes each to cook depending on the oil temp.
For the carmel sauce, place sugar in a small sauce pan over medium heat. Let the sugar caramelize and do not over stir, just let it be. Once it is light brown in color add hot veggie stock and chilies. Be careful when doing this because the sugar may splatter. Keep on the heat for at least 15 more minutes to infuse the flavors. If the sugar seizes up, put back on the heat and try to melt it, this generally works.
Toss the fritters with the carmel sauce and garnish with green onions.