Fresh Corn Fritters

Name: Fresh Corn Fritters
Prep time: 30 min
Total time: 30 min
Yield: Makes about 6 servings
Ingredients: 1 jalapeño or habanero chile, stemmed, seeded, and minced, or 1 teaspoon hot red pepper flakes, or to taste; 1 jalapeño or habanero chile, stemmed, seeded, and minced, or 1 teaspoon hot red pepper flakes, or to taste; 2 Anaheim or poblano chiles; 2 Anaheim or poblano chiles; 1 egg; ½ cup flour, or a little more as needed; 1 jalapeño 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; ½ cup fresh cilantro leaves; Salt and black pepper to taste; ½ teaspoon ground coriander; 1 teaspoon ground cumin; Corn, grapeseed, or other neutral oil for deep-frying; Corn, grapeseed, or other neutral oil for deep-frying; Salt and black pepper to taste; Corn, grapeseed, or other neutral oil for deep-frying

Preparation info

Makes about
6
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

If you’re accustomed to sweet corn fritters—even served with maple syrup—these are going to come as either a joyous revelation or a rude awakening. They’re just as crunchy, but spicy and mildly hot.

Ingredients

2 Anaheim or poblano chiles
1 jalapeño or habanero chile, stemmed, seeded, and minced, or 1

Starter
Vegetarian
Spicy
Southeast Asia

Method

Roast the whole chiles in a dry skillet, the broiler, or over a grill, until lightly charred all over. Cool, then peel, stem, and seed. 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.