Fresh Corn Fritters (Southeast Asia)

• poblano chile↗1
• red pepper flakes↗1⁄2 teaspoon
• fresh corn kernels3 cups

  5 or 6 ears of corn

• egg↗1
• all-purpose flour↗1⁄2 cup
• ground coriander↗1⁄2 teaspoon
• ground cumin↗1 teaspoon
• fresh cilantro leaves↗1⁄2 cup
• salt↗1 dash
• pepper↗1 dash
• corn oil↗

  for deep frying

Step-by-step instructions

1. 1

   Roast the whole chiles in a dry skillet until lightly charred all over, then cool, peel, stem & seed.

2. 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. 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. 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. 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. 6

   Serve & ENJOY!