Corn and Scallion Fritters
Ingredients
- 1 cup whole wheat pastry or all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon chipotle
- 1 1/2 teaspoons salt, or to taste
- Freshly ground black pepper to taste
- 1 1/4 cups unsweetened nondairy milk
- 2 cups frozen corn, thawed
- 1 cup diced red bell pepper
- 3/4 cups chopped scallions (green and white parts)
- Neutral cooking oil for pan frying
Preparation
In a large bowl, mix the flour, cornmeal, baking powder, garlic powder, paprika, chipotle, salt, and black pepper.
Add the milk and mix until fully incorporated. The batter should be thick.
Add the corn, bell pepper, and scallions. Mix until fully incorporated.
Add oil to cover the base of a large non-stick skillet and heat over medium-high heat until shimmering.
Scoop the batter using a 1/4 cup measure, about 3/4 full, and add to the skillet. Use the cup to smooth the top and cook in batches to avoid overcrowding.
Cook each fritter for about 3 minutes on each side, or until golden brown. Reduce the heat if the oil starts to smoke.
Place the cooked fritters on a cooling rack.
