Chipotle Corn And Cranberry Fritters

• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 2 large eggs
• 1 tablespoon chopped chipotle pepper in adobo sauce
• 1 package (5 ounces) dried cranberries
• 1 cup frozen corn, thawed
• 1/2 cup grated peeled jicama
• 1/3 cup shredded Monterey Jack cheese
• 2 tablespoons pine nuts, toasted
• 1 green onion, finely chopped
• 1/2 cup canola oil
• Minced fresh cilantro
• Maple syrup, optional

1. In a small bowl, whisk flour and baking powder. In another small bowl, whisk eggs and chipotle pepper until blended. Add to dry ingredients, stirring just until moistened. Fold in dried cranberries, corn, jicama, cheese, pine nuts and green onion.
2. In a
3. , heat 2 tablespoons oil over medium heat. Drop batter by 1/4 cupfuls, a few at a time, into hot oil; press lightly to flatten. Fry 1-1/2 minutes on each side or until golden brown, using remaining oil as needed. Drain on paper towels. Sprinkle with cilantro and, if desired, drizzle with maple syrup.

allpurpose, baking powder, eggs, pepper, cranberries, frozen corn, jicama, shredded monterey jack cheese, pine nuts, green onion, canola oil, fresh cilantro, maple syrup

Taken from www.tasteofhome.com/recipes/chipotle-corn-and-cranberry-fritters/ (may not work)