Great snack. Add a salad and make it lunch or dinner.

Corn Fritters

In a large bowl, whisk together:

• 2 eggs
• 2/3 cup whole milk
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon ground cayenne
• 2 teaspoons baking powder
• 1 cup flour

Stir in:

• 3 cups corn kernels (fresh or frozen)
• ¼ cup green onions, chopped
• 1 cup sharp cheddar cheese, grated
• Small jalapeno pepper, minced (optional) 

Heat a cast-iron skillet over medium-high heat and coat the bottom with:

• 2-3 Tablespoons cooking oil

When the oil appears shimmering hot, test it by putting a half teaspoon of batter into the pan. If it sizzles right away, it is time to turn the temperature down to medium or medium-low and begin frying the fritters.  Fry a heaping tablespoon of batter at a time, flattened with a spoon into round patties.  Fry on each side 2-3 minutes until golden.  (Keep the fritters small and the heat medium-low.)  Serve with salsa and avocado slices.

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