Fresh Corn Fritters (Southeast Asia)

• 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)

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!

chile, red pepper, fresh corn kernels, egg, allpurpose, ground coriander, ground cumin, fresh cilantro, salt, pepper, corn oil

Taken from www.food.com/recipe/fresh-corn-fritters-southeast-asia-423588 (may not work)