Santa Fe Chile and Corn Cakes
Ingredients
- 4 green Anaheim chiles
- 3 cups corn kernels, scraped from the cob
- 3 green serrano chiles, seeded, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 3 tbsp all-purpose flour
- Oil/clarified butter
Directions
- Roast the Anaheim chiles over an open flame until black. Soak in water, peel, seed, and dice them. Process the corn in an Oster® Food Processor until it resembles a pur'ee, about 2 minutes. In a bowl mix together the corn pur'ee, chopped chiles, salt and pepper. Slowly add the flour, small amounts at a time, while stirring. In a medium saucepan heat the clarified butter over high heat. Using a slotted spoon, gently drop spoonfuls of the batter into the hot butter. When the edges are brown, after about 2 minutes, turn the fritters over and cook another 2 minutes. Remove the fritters and allow them to drain on paper towels.
