Corn Fritters With Chile Corn Puree

Ingredients

• 3 cups fresh corn kernels, about 6 ears
• 1/2 cup chopped yellow sweet pepper
• 2 tablespoons olive oil
• 1 medium red onion, chopped
• 1 small hot green chili pepper, seeded and finely chopped
• 2 garlic cloves, minced
• 1 cup low sodium vegetable broth or low sodium chicken broth
• 1/4 cup chopped parsley
• 1/4 teaspoon ground cumin
• salt & fresh ground pepper
• 2 cups fresh corn kernels, about 4 ears
• 1 cup very finely chopped cooked chicken
• 1 large egg, lightly beaten
• 1/2 cup milk
• 2 tablespoons butter, melted
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• cooking oil, for deep-fat frying
• 6 fresh cilantro stems (optional)
• 6 whole hot chili peppers (optional)

Directions

1. 1

   PUREE:.

2. 2

   In a large skillet bring 2 cups lightly salted water to a boil; add 3 cups corn.

3. 3

   Return to boil; cover and cook until tender, about 3 minutes.

4. 4

   Drain; cool slightly.

5. 5

   In a food processor, puree corn with the yellow pepper.

6. 6

   In the same skillet heat olive oil; add onion, chopped chile, and garlic; cook over medium heat until onions are tender.

7. 7

   Add corn puree and broth; simmer, uncovered, over low heat for 15 minutes, stirring occasionally.

8. 8

   Add the parsley and cumin; season with salt and pepper to taste

9. 9

   Cover and set aside.

10. 10

    FRITTERS:.

11. 11

    Place 2 cups corn in a bowl; lightly crush with a potato masher.

12. 12

    Stir in chicken, egg, milk, butter, 1 teaspoon salt, and 1/4 teaspoon black pepper.

13. 13

    In another bowl combine flour and baking powder; stir into the chicken mixture just until moistened.

14. 14

    In a deep-fat fryer or large saucepan heat 2 inches of oil to 375°F

15. 15

    Drop scant 1/4 cup dough, a few at a time, into hot oil.**

16. 16

    Fry for 3 to 4 minutes, turning if necessary, until golden brown and cooked through.

17. 17

    Drain on paper towels; keep warm.

18. 18

    TO SERVE:.

19. 19

    Place puree on 4 plates; arrange fritters evenly atop.

20. 20

    Garnish with cilantro and whole peppers, if desired.

21. 21

    Serve warm.

22. 22

    **NOTE : Corn may pop and cause oil to spatter; watch carefully while frying these fritters.