Corn and Sweet-Pepper Fritters

• 1 1/4 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 1/4 cups flour
• 2 teaspoons baking powder
• Salt to taste
• Freshly ground pepper to taste
• 1 cup milk
• 1/4 cup vegetable oil

1. Put the corn in a mixing bowl and add the sweet pepper, scallions and hot pepper.
2. Sprinkle with the cumin, flour, baking powder, salt and pepper, and stir to blend.
3. Add the milk, and stir to blend thoroughly.
4. Heat enough oil barely to cover the bottom of a pan, preferably nonstick.
5. Spoon the batter, about 1/4 cup at a time, into the pan, and cook the fritters about 2 minutes or until golden brown on one side.
6. Turn, and cook about 2 minutes on the second side.
7. As you prepare each batch of fritters, add oil to the pan as necessary.

corn kernels, sweet pepper, scallions, green hot peppers, ground cumin, flour, baking powder, salt, freshly ground pepper, milk, vegetable oil

Taken from cooking.nytimes.com/recipes/10970 (may not work)