Chili Corn Fritters

see vegan options

heart healthy

INGREDIENTS:

• vegetable oil
• 1/2 red bell pepper, finely chopped
• 1/2 yellow bell pepper, finely chopped
• 1 poblano pepper (seeded for less heat)
• 1/2 medium onion, minced
• 1 tablespoon chili powder
• 2 Tablespoons vegetable stock
• 2 cups whole kernel corn
• 3/4 cup unbleached flour
• 1 teaspoon sugar
• 1 egg or egg replacer
• 1/4 cup fine corn meal
• 1/2 cup milk or rice milk
• butter or margarine
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

INSTRUCTIONS:

1.  Sauté the vegetables over medium-high heat for 3-5 minutes, or until they soften slightly.  Add corn and chili powder, stir and scoop veggies into a mixing bowl.

2.  Add vegetable stock to the pan, stir and add to mixing bowl with veggies.

3.  In a separate bowl, combine corn meal, flour, salt, sugar and baking powder and sift together with a wire whisk.  Add egg, butter and milk and mix until just barely combined.

4.  Add vegetables and stir lightly.

5.  Add oil to skillet and heat on high heat until very hot.

6.  Drop batter by the Tablespoonful into the grease and cook about 2-3 minutes per side.

7.  Drain well and serve!