Sweetcorn Fritters

• 1 can (15 Oz. Can) Sweet Corn, Drained
• 1/2 whole Jalapeno Pepper
• 2 whole Garlic Cloves
• 6 whole Green Onions, Chopped
• Small Handful Of Cilantro
• 1 teaspoon Salt
• 1 teaspoon Chili Powder
• 3-1/2 ounces, weight All-purpose Flour
• 1 teaspoon Baking Powder
• 1 whole Egg
• Vegetable Oil, For Frying

1. 1. Blend the sweetcorn, chillies, garlic, spring onions and cilantro until finely chopped (don't go overboard though, you don't want a puree). Then add remaining ingredients and blend until smooth. (If it seems really dry, add a little milk.)
2. 2. Heat about one tablespoon of vegetable oil in a frying pan until hot and fry tablespoonfuls of the batter for 2 minutes on each side. Once you've flipped the pancakes over, press them down a little with your spatula to keep them thin and crisp.
3. 3. Remove them from the pan and drain on a plate lined with kitchen paper while you cook the rest of the pancakes.

sweet corn, jalapeno pepper, garlic, green onions, handful of cilantro, salt, chili powder, flour, baking powder, egg, vegetable oil

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/sweetcorn-fritters-2/ (may not work)