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.
Recipe information
Yield
makes about 6 servings
Ingredients
Preparation
Step 1
Roast the whole chiles in a dry skillet, the broiler, or over a grill (page 470), 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.
Step 2
Combine the puree with the whole corn kernels, egg, flour, spices, cilantro, and some salt and pepper. The mixture should hold together when you clump it; if it does not, add a little more flour.
Step 3
Put at least 2 inches of oil in a deep saucepan or skillet and heat over medium-high heat to 350°F or until a pinch of flour sizzles. Use a spoon or your hands to form the batter into golf ball–sized or smaller fritters; gently slide them into the oil and fry until golden brown, turning once, about 4 minutes. Serve immediately.
