| 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
A Message from our Provider:
“He who kneels before God can stand before anyone.”