Summer Sweet Corn Fritters

Ingredients

½ cup yellow cornmeal

½ cup AP flour

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon chili powder

½ teaspoon ground cumin

Pinch of cayenne pepper

½ cup milk

1 egg yolk

1 cup sharp cheddar cheese

1 cup fresh corn kernels, cut from the cob

¼ cup fresh cilantro, chopped

1 cup red pepper, minced

1 egg white

½ cup light flavored oil for frying

Directions

In a medium bowl mix the first 7 ingredients together with a fork. In a separate bowl beat the egg yolk into the milk. Form a well in the middle of the dry mix and pour the egg mixture in. Stir until mix is evenly moistened. Stir in cheddar cheese, corn, cilantro, and red pepper.

In a separate bowl, beat eggs whites with an electric mixer until stiff.

Fold in egg whites.

Pour half of the oil into a heavy skillet and heat over medium high heat until water flicked over the top sizzles with contact to the oil.

Using a ¼ cup measure per fritter, spoon batter into oil. Cook for 3 to 4 minutes on one side or until the cake becomes golden brown and then flip and cook the other side until golden brown. When still warm, lightly salt the top.

Continue in batches until all batter is gone. Add remaining oil to the pan in between batches and when the pan gets dry. Be sure to let oil heat up before adding more batter.

Serve with sour cream or honey and butter.