| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
12 |
Fritters |
INGREDIENTS
| 1 1/4 |
c |
Corn, whole-kernel, fresh or frozen |
| 1 |
c |
Bell pepper, red; finely chopped |
| 1 |
c |
Scallions; finely chopped |
| 1 |
ts |
Jalape#o; finely minced (opt) |
| 1 |
ts |
Ground cumin |
| 1 1/4 |
c |
Flour |
| 2 |
ts |
Baking powder |
|
|
Salt; to taste |
|
|
Pepper, black; to taste |
| 1 |
c |
Milk |
| 4 |
tb |
Oil (approx.) |
INSTRUCTIONS
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 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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