Title: Corn and pepper fritters
 Categories: Vegetables
      Yield: 12 Fritters
 
  1 1/4 c  Corn, whole-kernel, fresh
           -or frozen
      1 c  Bell pepper, red; finely
           -chopped
      1 c  Scallions; finely chopped
      1 ts Jalape#o; finely minced
           -(opt)
      1 ts Ground cumin
  1 1/4 c  Flour
      2 ts Baking powder
           Salt; to taste
           Pepper, black; to taste
      1 c  Milk
      4 tb 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 nonstick 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.