Fresh Corn Fritters (Southeast Asia) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe has been slightly tweaked, but the original was from the 2005 cookbook, The Best Recpes in the World. Ingredients:
1 poblano chile |
1/2 teaspoon red pepper flakes |
3 cups fresh corn kernels (5 or 6 ears of corn) |
1 egg |
1/2 cup all-purpose flour |
1/2 teaspoon ground coriander |
1 teaspoon ground cumin |
1/2 cup fresh cilantro leaves |
1 dash salt |
1 dash pepper |
corn oil (for deep frying) |
Directions:
1. Roast the whole chiles in a dry skillet until lightly charred all over, then cool, peel, stem & seed.
2. In a food processor combine the chile with the red pepper flakes & 2 cups of the corn, processing for a minute or until quite smooth, stopping the machine to scrape down the sides if necessary.
3. Combine this puree with the whole corn kernels, egg, flour, spices, cilantro & season with salt & pepper. The mixture should hold together when you clump it, but if it doesn't add a little more flour.
4. Put at least 2 inches of oil in a deep saucepan or skillet & heat over medium-high heat to 350 degrees F or until a pinch of flour dropped into it sizzles.
5. Use a spoon or your hands to form the batter into golf-ball-size (or smaller) fritters, & gently slide them into the oil. Fry about 4 minutes or until golden brown, turning once.
6. Serve & ENJOY!
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