Fresh Corn Fritters (Southeast Asia) - cooking recipe

Ingredients

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)

Preparation

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!