First, remove the husk from the corn and break it into two pieces. Separate the kernels, rinse them, and place them in a large strainer set over a pot.

Cover with a mesh lid. After 10-15 minutes, set aside 1/2 cup of corn kernels. Coarsely grind the remaining kernels without adding water, leaving a texture similar to coarse semolina.

Trim the ends of the carrot. Remove the top and seeds from the bell pepper, and trim the stems from the cilantro. Wash the carrot, bell pepper, and cilantro, then chop them into small pieces. Place the ground corn in a bowl, add the reserved whole corn kernels, carrot, bell pepper, and cilantro, and mix. Add salt and spices, then add half the rice flour and mix. Add more rice flour as needed. If you want to make small, round fritters like lentil fritters, you may not need extra rice flour.

If you want to make round, oval, or patty-shaped fritters, add a bit more rice flour. I used the full 1/2 cup of rice flour to make round shapes. You can fry them immediately or shape them and refrigerate until ready to fry. When ready to fry, heat oil in a small deep pan over low heat. Add a pinch of salt to the oil—this helps the fritters absorb less oil while frying.

When the oil is medium hot, add as many fritters as will fit in the pan. Fry on low heat. Do not touch them for a while; then, using a spoon, pour some hot oil over the top of the fritters. Continue until the tops are no longer wet. If you have enough oil to cover the fritters, you can skip this step.

Flip the fritters. When both sides are golden brown, remove them and place on a plate lined with a folded paper towel or paper napkin to absorb excess oil.

Add the next batch of fritters to the pan and fry as before, then transfer to the plate.