Chipotle Corn and Cranberry Fritters
Ingredients
1/4 cup all-purpose flour 1/2 teaspoon baking powder 2 eggs 1 tablespoon chopped chipotle pepper in adobo sauce 1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries 1 cup frozen corn, thawed 1/2 cup grated, peeled jicama 1/3 cup shredded Monterey Jack cheese 2 tablespoons pine nuts, toasted 1 green onion, finely chopped 1/2 cup canola oil Minced fresh cilantro Maple syrup, optional
Steps
Combine flour and baking powder in a medium bowl. Whisk eggs and chipotle pepper in separate bowl; add to dry ingredients mixing just until moistened. Gently mix in the dried cranberries, corn, jicama, cheese, pine nuts and green onion. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls, a few at a time, into hot oil; press lightly to flatten. Fry until golden brown, about 1-1/2 minutes each side, using remaining oil as needed. Drain on paper towels. Sprinkle with cilantro and drizzle with maple syrup if desired. Makes 8 fritters. 2010 Ultimate Cranberry Recipe Contest FinalistRoxanne Chan, Albany, CA