SHAPE:

Triangle or short roll.

FILO:

About 3/4 pound.

FOR BRUSHING FILO:

Butter, melted
1 egg, beaten

FOR DEEP FRYING:

Light vegetable.

FILLING:

2 c. fresh or frozen corn kernels, defrosted
3 to 4 green onions, chopped
1 clove garlic, minced
1 tbsp. chopped celery leaf
1/4 c. cooked chicken or shrimp or meat, chopped (optional)
2 eggs, beaten
Salt to taste
1/4 tsp. ore more cayenne pepper
1/2 tsp. ground cumin
1/4 tsp. ground coriander
1/2 c. freshly grated Parmesan cheese

TO ASSEMBLE: If using frozen corn, let the corn defrost in the refrigerator. Mix corn together with the rest of the ingredients. Follow the folding instructions for the shape you have chosen. Using your finger, seal each fritter with a little beaten egg. Gently place the fritters in hot (400 degree) oil a few at a time and deep fry on both sides until golden brown. Remove and drain excess oil on a towel.

Makes about 16 fritters.