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1
In a large saucepan of boiling salted water, cook the ears of corn over moderately high heat just until tender, about 4 minutes.
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2
Drain and, when cool enough to handle, cut the kernels off the cobs; you should have 2 1/2 cups.
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3
If you're using frozen corn, boil it for 2 minutes, then drain.
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4
In a medium skillet, heat the 2 tablespoons of vegetable oil.
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5
Add the ginger and two-thirds of the garlic and cook over moderate heat, stirring, until fragrant, about 2 minutes.
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6
Add the corn and cook, stirring, for 2 minutes.
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7
Transfer to a food processor and puree.
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8
Scrape into a bowl.
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9
Stir in the cilantro and season with salt and pepper.
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10
Form into 2-inch patties and refrigerate for at least 20 minutes.
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11
Preheat the oven to 350.
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12
In a mini food processor, combine the mint leaves, chile, water and the remaining garlic and process to a coarse puree.
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13
Season with salt.
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14
In a large, nonstick skillet, heat 1/4 inch of oil until shimmering.
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15
Dust the fritters with flour and tap off the excess.
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16
Add half of the fritters to the skillet and cook over moderately high heat until browned and crisp, about 2 minutes per side.
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17
Drain the fritters on paper towels.
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18
Transfer to a baking sheet and keep warm in the oven while you fry the remaining fritters.
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19
Arrange the fritters on a platter.
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20
Sprinkle with chat masala, top with a small dollop of the chile-mint sauce and serve right away.
