Makes 36
2 corn cobs
3 TBSPs chopped cilantro leaves
2 onions, finely chopped
1 red chili, seeded and finely chopped
1 egg
2 tsps ground cumin
1/2 tsp ground coriander
1 tsp salt Ground pepper
1 cup flour
Oil, for deep frying
Cut down the side of the corn with a knife to release the kernels. Roughly chop the kernels, and put in a bowl. Holding the cobs over the bowl, scrape down the sides of the cobs with a knife to release any corn juice form the cob. Add the cilantro leaves, onion, chili, egg, cumin, ground coriander, salt and ground pepper to the bowl and stir well. Add the flour and mix. Add 1 TBSP of water if the mixture is too dry. Let sit for 10 minutes. Heat a fry pan one-third full with oil until a cube of bread dropped in the oil browns in 15 seconds. Drop slightly heaped tsps of the corn batter into the oil and cook for about 1 ½ minutes or until puffed and golden. Drain and serve immediately.