Cilantro-Flecked Corn Fritters with Chile-Mint Sauce
- 4 medium ears of corn, shucked, or 2 1/2 cups frozen corn
- 2 tablespoons vegetable oil, plus more for pan-frying
- 1 1/2 tablespoons minced fresh ginger
- 3 garlic cloves, minced
- 2 tablespoons whole cilantro leaves
- Salt and freshly ground pepper
- 1 packed cup mint leaves
- 1 serrano chile, seeded and minced
- 1/4 cup water
- All-purpose flour, for dusting
- Chat masala (optional), for sprinkling
- In a large saucepan of boiling salted water, cook the ears of corn over moderately high heat just until tender, about 4 minutes.
- Drain and, when cool enough to handle, cut the kernels off the cobs; you should have 2 1/2 cups.
- If you're using frozen corn, boil it for 2 minutes, then drain.
- In a medium skillet, heat the 2 tablespoons of vegetable oil.
- Add the ginger and two-thirds of the garlic and cook over moderate heat, stirring, until fragrant, about 2 minutes.
- Add the corn and cook, stirring, for 2 minutes.
- Transfer to a food processor and puree.
- Scrape into a bowl.
- Stir in the cilantro and season with salt and pepper.
- Form into 2-inch patties and refrigerate for at least 20 minutes.
- Preheat the oven to 350.
- In a mini food processor, combine the mint leaves, chile, water and the remaining garlic and process to a coarse puree.
- Season with salt.
- In a large, nonstick skillet, heat 1/4 inch of oil until shimmering.
- Dust the fritters with flour and tap off the excess.
- Add half of the fritters to the skillet and cook over moderately high heat until browned and crisp, about 2 minutes per side.
- Drain the fritters on paper towels.
- Transfer to a baking sheet and keep warm in the oven while you fry the remaining fritters.
- Arrange the fritters on a platter.
- Sprinkle with chat masala, top with a small dollop of the chile-mint sauce and serve right away.
corn, vegetable oil, fresh ginger, garlic, cilantro, salt, mint leaves, serrano chile, water, flour, masala
Taken from www.foodandwine.com/recipes/cilantro-flecked-corn-fritters-chile-mint-sauce (may not work)