Corn & pepper fritters


1 1/4 cup whole-kernel corn
1 cup bell pepper, red; finely chopped
1 cup scallions; finely chopped
1 tsp jalapeno; finely minced (opt)
1 tsp ground cumin
1 1/4 cup flour
2 tsp baking powder

Salt to taste
black pepper to taste
1 cup milk
4 tbsp oil (approx.)

How to prepare

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 non stick skillet. Spoon the batter in 1/4 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
yield: 12 fritters

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