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1
To make the batter, place the corn in the bowl of an electric mini-chopper or food processor and pulse 12 to 15 times, pausing to scrape down the sides of the bowl.
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2
You want a semicohesive mass that holds together when you pinch a little between your fingers.
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3
Transfer to a small bowl and add the coconut cream, egg, flour, cornstarch, salt, and sugar.
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4
Stir to create a batter with the consistency of thick oatmeal.
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5
If it is too thin, add additional flour 1 teaspoon at a time.
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6
Set aside for 30 minutes.
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7
To make the dipping sauce, in a small bowl, stir together the chile sauce, water, and sugar until the sugar dissolves.
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8
Taste and add more water and sugar if you want to decrease the heat level.
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9
Transfer to a shallow bowl for serving.
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10
Line a large plate with paper towels and place next to the stove.
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11
Pour oil to a depth of 1 inch into a wok or 5-quart Dutch oven and heat over medium-high heat to 350F on a deep-frying thermometer.
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12
(If you dont have a thermometer, stand a dry bamboo chopstick in the oil; if small bubbles immediately gather on the surface around the chopstick, the oil is ready.)
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13
To make each fritter, scoop up about 2 teaspoons batter and gently scoot it into the hot oil.
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14
The fritters should be about 1 1/2 inches in diameter.
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15
Cook only as many at one time as will fit without crowding.
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16
Fry the fritters, turning them once, for about 3 minutes total, or until puffed, golden brown, and crisp.
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17
Using a skimmer, transfer the fritters to the towel-lined plate to drain.
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18
If the fritters deflate, you need to fry them longer and perhaps lower the heat slightly.
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19
They should hold their shape and remain lightly crispy after frying.
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20
Arrange the fritters on a plate and serve hot as finger food along with the dipping sauce.
