Recipe: Spicy Corn Fritters

SPICY CORN FRITTERS

"They can also be made ahead of time and eaten at room temperature for a picnic. Their flavors of cumin and chili powder become even more pronounced over time."

3 large or extra large eggs, beaten
2 cups fresh corn kernels
1 (14 oz.) can mild diced green chiles, drained
2 tbsp. milk
1 tsp. baking powder
1 tbsp. melted butter or margarine
1 tbsp. chopped fresh parsley
1 cup flour
1/2 tsp. salt
1/8 tsp. ground cayenne pepper, or more to taste
1/2 tsp. black pepper
1/4 tsp. ground cumin, or more to taste
1/4 tsp. chili powder, or more to taste
Oil for frying

In a large bowl, beat eggs. Add corn, chiles, milk, baking powder, butter, parsley, salt, pepper, cayenne, cumin and chili powder and mix well. Add flour last, 1/2 cup at a time. Mix well.

Heat 1/4 inch of oil in a skillet over medium heat. Drop fritters by tablespoons into hot oil. Fry until golden brown on one side, flip and fry until golden brown on the other. Remove from oil and drain on paper towels.

Makes about 15 fritters
Source: Lisa Abraham, Akron Beacon Journal, September 3, 2008