Corn and Scallion Fritters with Tomato Chutney

Ingredients	Amount
For Tomato Chutney
Oil	1 Tbsp.
Onion, minced	½ cup
Garlic, minced	1 Tbsp.
Ginger, minced	2 Tbsp.
Jalapeño, seeded	2 Tbsp.
Tomatoes, cored and chopped	5 ea. (1 lb.)
Raisins	¼ cup
Red wine vinegar	⅔ cup
Brown sugar	¾ cup
Kikkoman Soy Sauce	1 tsp.
Salt	1 tsp.
Lemon juice	2 tsp.
For Corn Fritters
Flour	2 cups
Baking powder	¼ tsp.
Salt	2 tsp.
Sugar	3 Tbsp.
Egg	2 ea.
Milk	1 cup
Sour cream	½ cup
Corn, about 6 ears of corn, cooked until tender, kernels cut from cob	4 cups
Scallions, sliced thin	½ cup

Method

1. Heat oil in non-reactive saucepot. Add onion and sauté until translucent. Add garlic, ginger, and jalapeño; sauté 1 minute more. Add tomatoes and cook until the juices start to come out. Add the raisins, vinegar, brown sugar, soy sauce and salt. Bring mixture to a low simmer and cook slowly until mixture is very thick, about 40 minutes. Add 2 teaspoons lemon juice.

2. Reserve until needed at room temperature.

3. For the corn fritters, preheat fryer to 350 degrees. Combine flour, baking powder, salt and sugar together in a bowl. Whisk together eggs, milk, and sour cream until a smooth mixture is formed; stir in corn and scallions.

4. Test fritter batter by carefully spooning some of the batter into the hot oil. If mixture breaks apart add more flour to tighten mixture. Ideal fritters are light, puffy, cooked throughout and golden brown.

5. Serve fritters hot with tomato chutney on the side.

Yield: 8 portions

Source: © The Culinary Institute of America