Corn and Chilli Fritters
6,5 / 10
Cut the corn kernels away from the core of the cobs using a sharp knife.
Reserve about 1 cup of the kernels and place the remainder in a food processor with the garlic, onion, scallions, chile, eggs and flour. Blend to make a coarse paste and transfer it to a bowl.
Stir the reserved corn kernels into the mixture and season with salt and pepper.
Heat the oil in a wok or deep skillet until smoking then drop spoonfuls of the mixture into the hot oil and fry until golden brown and crisp.
Remove with a slotted spoon, drain on kitchen paper and serve garnished with cilantro leaves.