Corn and 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.)
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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