Corn, Shrimp and Pepper Fritters

In a food processor fitted with the metal blade, process the corn into a coarse paste. (Do not purée.) Scrape the corn into a large bowl. Add the shrimp, shallots, bell pepper, chili, garlic and egg; mix well. In a small bowl, stir together the flour, baking soda, coriander, cumin, salt and water. Add to the corn mixture and mix well.

In a large, heavy frying pan over medium-high heat, pour in oil to a depth of at least 1 inch and heat to about 375 degrees F. on a deep-frying thermometer. Drop a few generous tablespoonfuls of the corn mixture into the oil, leaving enough space for each fritter to spread. Fry until golden brown and crisp on the underside, about 1 minute. Turn over and continue to fry until brown and crisp on the second side, about 1 minute longer. Using a slotted spoon, transfer the fritters to paper towels to drain. Place on a platter and keep warm while frying the remaining fritters.

Serve the fritters hot or at room temperature with Sriracha sauce or lime or lemon juice.