Recipe: Corn Fritters (with peppers, scallion and cilantro)

CORN FRITTERS

2 cups fresh corn kernels (or frozen corn, thawed)
1/2 cup diced poblano pepper
1/2 cup diced red bell pepper
1/4 cup chopped scallion
2 tablespoons minced cilantro
2/3 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon sugar
1/2 teaspoon black pepper
1/4 teaspoon baking powder
1 large egg, beaten
1/3 cup half and half
4 tablespoons (1/2-Stick) butter, melted
Oil (for frying)

In a bowl, combine corn, poblano and bell peppers, scallion and cilantro; set aside.

Stir together flour, salt, sugar, pepper and baking powder; set aside.

Combine egg half and half and melted butter. Make a batter beating egg mixture into flour mixture. Stir corn mixture into batter.

In a skillet, heat 1/4-inch of oil on medium-high heat (about 350 degrees F).

Using a small scoop or large spoon, drop batter into hot oil, pressing lightly if needed to flatten slightly. (For appetizer-size flitters, use 2 to 4 tablespoons batter; for fritters to serve with entrees, use 1/4- to 1/2-cup batter.) Fry 3 to 4 minutes, turning once, until browned on both sides. Take care when flipping flitters to avoid hot oil splatters.

Makes 4-6 servings
From: Recipelink.com
Source: Old newspaper recipe clipping, Philadelphia Inquirer, not dated