4-Herb Corn Fritters - cooking recipe

Ingredients

Fritters
1/4 cup flour
1/4 cup masa harina
1/2 teaspoon baking powder
1/2 cup milk
2 large eggs, lightly beaten
10 ounces frozen corn (if using frozen corn, thaw first) or 10 ounces fresh corn (if using frozen corn, thaw first)
3 scallions, sliced thinly
1/2 red jalapeno chile, seeded and minced
3 tablespoons cilantro leaves, minced
salt, to taste
pepper, to taste
1 tablespoon grapeseed oil
1 1/2 cups fresh watercress, washed and dried well
Topping
1 cup plain yogurt
2 scallions, sliced thinly
2 tablespoons of fresh mint, minced
1 grated lime, zest of
1 lime, juice of
1 pinch salt

Preparation

Prepare the topping first by combining all the ingredients in a small, non-reactive bowl and mixing well. Cover and refrigerate until ready to serve the corn fritters. The topping is best prepared at least 1 hour in advance.
Sift the flour and baking powder into a large mixing bowl. Make a well in the center, adding the milk and eggs.
Using a wire whisk, stir together the milk, eggs and flour, incorporating well to break up any lumps. Keep beating with the whisk to make a smooth, thick batter.
Next, add the corn, scallions, red chile and cilantro. Season with salt and pepper. Mix well.
Heat a griddle in a large heavy skillet on medium-high heat. Brush the skillet with a little bit of oil. Drop a heaping tablespoonful (grease the utensil first to make it easier to pour) of the batter into the pan; cooking only four fritters at a time to avoid crowding.
Cook on both sides until golden and firm, about 2 minutes each side. Be careful not to burn, reducing heat if necessary.
Remove fritters from pan and drain on paper towels. Place on a platter and keep warm in a low oven. Repeat process until all fritters are cooked, adding oil as necessary.
Divide and arrange the watercress* on 4 individual salad plates. Place the cooked fritters on top. Serve hot with the yogurt sauce on the side.
If you wish, the watercress can be {{lightly}} wilted by sauteeing for about 15 seconds in a little bit of oil.