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Corn Fritters

I wanted something different to add to the Thanksgiving meal

This was perfect and a big hit.

4 cups of corn

If you are using canned or frozen make sure you drain it well.

1/2 cup finely diced onion

8 diced scallions

One diced jalapeño. Take out the seeds or else it will be too hot.

Juice one small lime

1/4 cup chopped cilantro

1/4 cup of chopped parsley

1 1/2 cups flour

1 1/2 teaspoon baking powder

3/4 teaspoon salt

1/2 teaspoon black pepper

3 eggs

1/2 cup milk

One cup shredded Monterey Jack cheese

One cup shredded mozzarella cheese

I used some shredded muenster cheese because I had some left over

2 to 3 tablespoons canola oil

Mix the corn with the dry ingredients

Add the diced cilantro, parsley, scallion, jalapeño, diced onion and lime juice.

Mix the eggs, milk and cheese

Pour into the corn mixture

Mix well

Put the oil into a hot non stick skillet.

Take one over heaping tablespoon of corn mixture into the oiled pan.

The fritters cook very fast, only a couple of minutes.

When they are nice and brown, flip them over for a minute or two.Drain on a paper towel.

I served this with beau mode dip and hot sauce.

I did not have one left over.

This is a version of House of Yumm. Their recipes are great. I just changed a couple of things because I always do.

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