Corn and Sweet-Pepper Fritters
Published October 5, 1993
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ¼ cups corn kernels, fresh or frozen
1 cup finely chopped sweet pepper, preferably red
1 cup finely chopped scallions
1 teaspoon finely minced green hot peppers, like jalapeno
1 teaspoon ground cumin
1 ¼ cups flour
2 teaspoons baking powder
Salt to taste
Freshly ground pepper to taste
1 cup milk
¼ cup vegetable oil
Nutritional analysis per serving
16 grams carbs; 2 milligrams cholesterol; 125 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 1 gram fiber; 174 milligrams sodium; 3 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the corn in a mixing bowl and add the sweet pepper, scallions and hot pepper. Sprinkle with the cumin, flour, baking powder, salt and pepper, and stir to blend. Add the milk, and stir to blend thoroughly.
- Step 2
Heat enough oil barely to cover the bottom of a pan, preferably nonstick. Spoon the batter, about ¼ cup at a time, into the pan, and cook the fritters about 2 minutes or until golden brown on one side. Turn, and cook about 2 minutes on the second side. As you prepare each batch of fritters, add oil to the pan as necessary.
Private Notes
Comments
pretty excellent. nice crunch to the batter. i used half and half because i didn't have milk. served it with sour cream and a nice baby tomato-basil salad with balsamic.
Substituted soymilk to make them vegan, and they turned out delicious!
I like them but, a bit on the heavy side and oily. How to avoid that in a fritter,I don’t know. Nice crunch, my jalapeño did not deliver the heat. Added some hot pepper flakes in the second batch. Served with sour cream and dill. Quite tasty and fresh tasting.