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CORN FRITTERS WITH SERRANO CHUTNEY
2 cups sifted flour
2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon black pepper
1 cup low-fat milk
2 egg yolks or equivalent egg substitute, lightly beaten
2 egg whites, beaten until stiff
2 cups fresh or frozen corn kernels, partly cooked and cooled
2 tablespoons chopped serrano chiles
1/4 cup finely chopped onion
Oil
Avocado-Serrano Chutney
Mix flour, baking powder, sugar and black pepper in bowl. Gradually
add milk and yolks, stirring until smooth. Add whites, corn, chiles
and onion. Gently fold mixture until well blended.
Place 1/2 inch oil in 10- or 12-inch heavy skillet and heat until
drop of water bounces and sizzles. Carefully drop heaping tablespoons
of batter into hot oil. Fry until golden on 1 side, then turn with
spatula and fry other side. Drain fritters on paper towels. Then
keep warm. When all are done, serve immediately on heated platter
with Avocado-Serrano Chutney. Makes 25 to 30 fritters.
Avocado-serrano chutney
3 serrano chiles, seeded, stemmed and minced
2 avocados, peeled, seeded and diced
4 tomatillos, husked and diced
4 green onions, white part only, chopped
1 large or 2 small red tomatoes, coarsely chopped
3 tablespoons chopped cilantro
1/4cup lime juice
Gently mix chiles, avocados, tomatillos, green onions, tomatoes,
cilantro and lime juice in ceramic bowl. Allow to stand at room
temperature 30 minutes before serving. Makes 3 cups.
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Corn Fritters 14