Time: 20 minutes
Makes: 4 servings, 2 fritters
each
Per servings
Calories 126
Protein 4 g
Fat 4 g
Carbohydrates 20 g
Calcium 23 mg
Sodium 134 mg
Cholesterol 53 mg
Dietary fiber 1 g

Ingredients:

1/3 cup plus 2 teaspoons all-purpose flour
¼ teaspoon double-acting baking powder
1 egg
½ cup each thawed frozen whole-kernel
corn and canned cream-style corn
2 tablespoons finely chopped red bell pepper
2 teaspoons vegetable oil, divided
½ medium red bell pepper, cut into rings
2 jalapeno peppers

Instructions:

1. On sheet of wax paper sift together flour and baking powder; set aside. 2. Using a fork, in small mixing bowl beat egg; stir in corns and chopped red bell pepper. Add flour mixture and stir until thoroughly combined. 3. In 10-inch nonstick skillet heat 1 teaspoon oil; using half of the batter, drop batter by tablespoonfuls into skillet, forming 4 fritters. Cook over medium heat until bottoms are lightly browned,2 to 3 minutes; using pancake turner, turn fritters over and cook until other sides are brown, 2 to 3 minutes longer. 4. Transfer fritters to serving platter; keep warm. Repeat procedure with remaining oil and batter, making 4 more fritters. Garnish platter with red bell pepper rings and jalapeno peppers.