Fresh Corn Fritters

• 2 Anaheim or poblano chiles
• 1 jalapeno or habanero chile, stemmed, seeded, and minced, or 1 teaspoon hot red pepper flakes, or to taste
• 3 cups fresh corn kernels, from 5 or 6 ears
• 1 egg
• 1/2 cup flour, or a little more as needed
• 1/2 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 cup fresh cilantro leaves
• Salt and black pepper to taste
• Corn, grapeseed, or other neutral oil for deep-frying

1. Roast the whole chiles in a dry skillet, the broiler, or over a grill (page 470), until lightly charred all over.
2. Cool, then peel, stem, and seed.
3. Combine the mild chiles in a food processor with the hot chile and 2 cups of the corn; process until quite smooth, about 1 minute, stopping the machine to scrape down the sides if necessary.
4. Combine the puree with the whole corn kernels, egg, flour, spices, cilantro, and some salt and pepper.
5. The mixture should hold together when you clump it; if it does not, add a little more flour.
6. Put at least 2 inches of oil in a deep saucepan or skillet and heat over medium-high heat to 350F or until a pinch of flour sizzles.
7. Use a spoon or your hands to form the batter into golf ballsized or smaller fritters; gently slide them into the oil and fry until golden brown, turning once, about 4 minutes.
8. Serve immediately.

anaheim, habanero chile, fresh corn kernels, egg, flour, ground coriander, ground cumin, fresh cilantro, salt

Taken from www.epicurious.com/recipes/food/views/fresh-corn-fritters-385669 (may not work)