Corn and Pepper Fritters
	
	1 1/4 cup whole-kernel corn
	1 cup bell pepper, red; finely chopped
	1 cup scallions; finely chopped
	1 tsp jalapeno; finely minced (opt)
	1 tsp ground cumin
	1 1/4 cup flour
	2 tsp baking powder
	Salt to taste
	black pepper to taste
	1 cup milk
	4 tbsp oil (approx.)
	
	Put the corn in a mixing bowl along with the chopped pepper, scallions,and hot pepper
	sprinkle with the cumin, flour, baking powder, salt, and pepper; stir to
	blend. Add the milk and stir to blend thoroughly heat enough oil to
	barely cover the bottom of a non stick skillet. Spoon the batter in 1/4
	cup batches into the skillet and cook until golden brown on one side,
	about 2 minutes turn the fritters and cook about 2 minutes on the other
	side. Add more oil to the skillet as necessary for each batch
	
	yield: 12 fritters

	
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