Pepperedcornfritters Recipes

Steps:

• In a large bowl, combine the corn, red pepper and onions. In a small bowl, combine the flour, baking powder, cumin, salt and pepper; stir into corn mixture. Gradually add milk, stirring until blended. , In an electric skillet or deep-fat fryer, heat 1/4 in. of oil to 375°. Drop batter by 1/4 cupfuls, a few at a time, into hot oil. Fry until golden brown, about 2 to 2-1/2 minutes on each side. Drain on paper towels.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt cream cheese and butter in a saucepan. When ingredients are melted, stir in evaporated milk, corn, and green chilies. Pour mixture into an 8x8 inch pan.
• Bake in a 350 degrees F (175 degrees C) oven for 20 minutes; until brown and bubbly.

Steps:

• Put the corn in a mixing bowl and add the sweet pepper, scallions and hot pepper. Sprinkle with the cumin, flour, baking powder, salt and pepper, and stir to blend. Add the milk, and stir to blend thoroughly.
• Heat enough oil barely to cover the bottom of a pan, preferably nonstick. Spoon the batter, about 1/4 cup at a time, into the pan, and cook the fritters about 2 minutes or until golden brown on one side. Turn, and cook about 2 minutes on the second side. As you prepare each batch of fritters, add oil to the pan as necessary.

Steps:

• In a bowl, combine the corn, red pepper and onions.
• Combine the flour, baking powder, cumin, salt, and pepper; stir into corn mixture.
• Gradually add milk, stirring until blended.
• In a skillet over medium heat, heat 2 tablespoons of oil.
• Drop batter by 1/4 cupfuls into skillet.
• Cook for 2 minutes on each side or until golden brown.
• Repeat with remaining batter, adding more oil as needed.

Steps:

• Mix flour, baking powder, salt and sugar together in a large bowl.
• Gently stir in egg, milk and melted butter.
• Use a potato masher to crush about 1/3 of corn kernels.
• Fold mashed kernels into batter along with the remaining whole kernels and diced pepper.
• Heat oil and spoon mixture by heaping tablespoon into hot oil.
• Cook for 2 minutes and turn to cook reverse side until golden brown.
• Drain on paper towels and top a little sprinkle of salt.

Steps:

• In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda; set aside. In a small bowl, combine the eggs, corn, buttermilk and oil; stir into the dry ingredients just until blended. Fold in the cheese, peppers and onions. , Pour into a greased 13x9-in. baking dish. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cut into squares; serve warm.