Asian Corn Fritters
(from bubblewrap’s recipe box)
Source: NY Times, Mark Bittman
Prep time: 15 minutes
Cook time: 15 minutes
Serves 6 people
Ingredients
- 2 fresh Anaheim or poblano chilies
- 1 serrano or 1 or 2 Thai (bird) chilies, seeded and minced, or 1 teaspoon dried red chili flakes, or to taste
- 3 cups corn from cob (about 5 or 6 ears), or use frozen
- 1 egg
- 1/2 cup flour
- 1/2 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 cup fresh cilantro leaves
- Salt and pepper to taste
- Corn, grapeseed, canola or other neutral oil, as needed.
Directions
- Roast whole chilies in a dry skillet, broiler or on a grill until lightly charred all over. Cool, then peel, stem and seed. Combine in workbowl of food processor with serrano or Thai chilies and 2 cups corn; process until quite smooth, about 1 minute, stopping machine to scrape down sides, if necessary.
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In a bowl, combine purée with remaining whole kernels, egg, flour, spices, cilantro and salt and pepper. Mixture should hold together when you clump it; if it does not, add a little more flour.
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Put at least 2 inches oil in a deep saucepan or skillet and turn heat to medium-high; bring to 350 degrees (a pinch of flour will sizzle). Use a spoon or your hands to form batter into fritters the size of golf balls or smaller; gently slide them into oil and fry until golden brown, turning once, about 4 minutes. Serve immediately.