Recipe by Sydney Mike
This recipe has been slightly tweaked, but the original was from the 2005 cookbook, The Best Recpes in the World. It's here to help fill out my Asian recipes cookbook for the ZWT6.
Top Review by Grahame
Best I've tried from here and well appreciated.
I did tweak a little.
Firstly I didn't have time to sear the green chillies so I went with red chilli paste. On reflection the green would have been better. Secondly I made them more into patties and shallow fried in light olive oil, which worked very well. (I've kind of gone off corn oil after looking at the chemical processes involved.)
Next time I might use some cornmeal instead of flour.
Thanks for the recipe.
- 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)
Directions See How It's Made
- Roast the whole chiles in a dry skillet until lightly charred all over, then cool, peel, stem & seed.
- 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.
- 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.
- 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.
- 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.
- Serve & ENJOY!