Thai Corn Fritters

1 can of corn, drained

1 egg

1 small red or green chile

1/2 cup flour

1 Tbsp soy sauce

1 clove garlic

2 Tbsp water

2 scallions, chopped

1 Tbsp fresh cilantro, chopped

1 Tbsp fresh basil, chopped

Salt and pepper, to taste

Canola oil, for shallow frying

Place the flour, egg, chile, soy sauce, garlic, and about half the corn kernels in a food processor and process until a smooth, thick batter forms.

Stir the remaining corn, water, scallions, cilantro, and basil into the batter. Season with salt and pepper.

Heat a small amount of oil in a wide, heavy pan. Drop generous tablespoonfuls of the batter into the pan (you will probably fit about 4 at a time). Press and smooth out with the back of the spoon. Cook for 2-3 minutes on each side, and drain on paper towels (or some other sort of draining rig). Makes 12-16.