Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, whisk together 1 cup all-purpose flour, 0.5 cup yellow cornmeal, 1 teaspoon baking powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until thoroughly combined.

2. 2

   Add 1 cup fresh or thawed corn kernels, 250 grams finely diced chicken breast, 0.5 cup whole milk, and 1 lightly beaten large egg to the dry ingredients, mixing gently until just combined into a thick batter.

3. 3

   Heat 4 cups vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C), ensuring a candy thermometer is used for accurate temperature.

4. 4

   Carefully drop 1 to 2 tablespoon portions of the fritter batter into the hot oil, frying in batches for 4 to 6 minutes per batch until golden brown and cooked through, then remove with a slotted spoon and drain on a wire rack.

5. 5

   While the fritters fry, combine 2 tablespoons unsweetened tamarind paste, 0.25 cup packed light brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, 0.5 teaspoon smoked paprika, and 0.25 teaspoon garlic powder in a small saucepan over medium heat, stirring until the sugar dissolves and the mixture thickens slightly into a glaze.

6. 6

   Gently toss the warm, deep-fried fritters with the prepared tamarind glaze until evenly coated, ensuring each fritter is thoroughly enveloped in the tangy sauce.