Cilantro Corn Fritters

We're getting down to the bottom of our pile of garden cilantro. It's been fun. Here is another new favorite recipe -- everybody enjoyed these.
With baked potatoes. With yams. With salad. With whatever you like. :)

I had my helper, of course. He's getting really great at stirring things without getting stuff all over the counter {and floor}.
His measuring techniques have improved too. Nice to have good help.
I used canned corn this time, and fire roasted green chilies.
Mmmmmm. Mix up that yummy batter. Gotta love anything with feta. :p

Have you heard of semolina? I wasn't familiar with it. So I read about it. And learned that it's similar to couscous {minus the durum flour}.

There they are! :) Enjoy!

Cilantro Corn Fritters
borrowed from Feasting on Art and adapted slightly to our preferences
1 cup frozen {or canned} corn, drained
1 8 oz can of diced green chilies
1/2 cup cilantro, chopped
1 teaspoon cumin
1 green onion, chopped
pinch of salt
pinch of chili powder
2 large eggs, beaten
1/2 cup semolina
1/4 cup feta, crumbled
fresh lime, cut in wedges {optional}

Mix the corn, roasted peppers, cilantro, cumin, green onion, salt, and chili powder in a large bowl. In a separate bowl, beat the two eggs. Mix into the corn mixture and stir in the semolina. Crumble the feta into the mixture and stir until all ingredients are incorporated.

Heat a small amount of olive oil in a large frying pan over medium high heat. Make three round circles of batter in the pan. Cook slowly and flip once the fritter becomes crisp and golden, around 2 to 3 minutes. Let cook another 1 to 2 minutes, then remove and cover with foil to keep warm.

Serve with wedges of fresh lime and extra cilantro.