2 cobs of grilled corn (husked, pulp included)
1 large egg
1/4 cup milk
10 small shiitake mushrooms (finely sliced)
1/4 cup red onion (finely chopped)
3/4 cup wheat flour
1 tsp. baking powder
1/4 cup cheddar cheese (grated)
1/2 cup grape-seed oil
salt and pepper
Add half of the corn kernels, the egg and milk to the blender and blend until smooth.
Heat 1 tbsp. of grape-seed oil in a pan over medium high heat. Add onion and mushrooms and sauté until nicely soft and lightly browned. If they start to burn add some water. Sauté until almost all the liquid evaporate. Add remaining half of the corn kneels and sauté additional minute. Cool the mixture down.
In a mixing bowl whisk the flour, baking powder, salt and pepper. Stir it into the blended corn puree. Then fold in the cooled mushroom mixture and cheese.
In a large skillet heat remaining oil (or enough for deep frying). Mould fritters with hand and fry them over moderately high heat, turning once, until golden and crispy. Drain on paper towel.
Served with Asparagus, pickled onion, dill salad and Steamed chayote tops with garlic and sesame seeds.