Corn & pepper fritters
12 Fritters
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Corn, whole-kernel, fresh or frozen |
| 1 | cup | Bell pepper, red; finely chopped |
| 1 | cup | Scallions; finely chopped |
| 1 | teaspoon | Jalape#o; finely minced (opt) |
| 1 | teaspoon | Ground cumin |
| 1¼ | cup | Flour |
| 2 | teaspoons | Baking powder |
| Salt; to taste | ||
| Pepper, black; to taste | ||
| 1 | cup | Milk |
| 4 | tablespoons | Oil (approx.) |
Directions
Put the corn in a mixing bowl along with the chopped pepper, scallions, and hot pepper.
Sprinkle with the cumin, flour, baking powder, salt, and pepper; stir to blend. Add the milk and stir to blend thoroughly.
Heat enough oil to barely cover the bottom of a nonstick skillet.
Spoon the batter in ¼ cup batches into the skillet and cook until golden brown on one side, about 2 minutes.
Turn the fritters and cook about 2 minutes on the other side. Add more oil to the skillet as necessary for each batch.