Corn & Purple Pepper Fritters

It's another late post. 

Blame it on my sporting events.  Had a softball tournament yesterday.  And Wednesdays are reserved for volleyball - which we won all 3 games by the way (one of them being a comeback from 15-3... so how's that for awesome?!)

But enough excuses, let's talk corn.

It's starting to burst out on the scene and I couldn't be happier.  Corn is probably one of my favorite vegetables of the season.  I can eat it cooked or raw, by itself or mixed into a side dish.  If corn is present, I'm there.

These corn fritters are absolutely delicious, very reminiscent of a savory corn cake with the addition of the purple bell peppers.  I was definitely snacking on these hard.

Ingredients:
Adapted from The Deep Dish's recipe

1 cup flour
3 ears of corn, shucked and kernels cut off the cob
1 cup vegetable oil
1 egg, slightly beaten
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 purple bell pepper (or any color for that matter), finely chopped
1/2 cup heavy cream

In a medium bowl, combine the flour, baking powder, cayenne, and salt.

In a small bowl, mix together the corn, bell pepper, heavy cream, and egg.  Add mixture to flour.

In a heavy bottomed pan (I used my cast iron skillet) heat oil over medium high heat.  When a small piece of batter sizzles in the oil, you know it's ready.

Drop tablespoon sized pieces of the batter into the hot oil and fry for about 1 to 2 minutes, or until golden brown on each side.  Drain on a paper towel.

These were definitely a light and delicious snack.  I'll be looking forward to experimenting with different corn combination in the batter too!  Have a great night guys!

Don't forget, you can send me your CSA updates for the round-up still.  I'll be posting tomorrow in the late afternoon, early evening - so e-mail me your vegetable goodies @ mtlabor85@yahoo.com!