1 1/4 c  Corn, whole-kernel, fresh
-or frozen
1 c  Bell pepper, red; finely
-chopped
1 c  Scallions; finely chopped
1 ts Jalape#o; finely minced
-(opt)
1 ts Ground cumin
1 1/4 c  Flour
2 ts Baking powder
Salt; to taste
Pepper, black; to taste
1 c  Milk
4 tb Oil (approx.)

Put the corn in a mixing bowl along with the chopped pepper, scallions, and
hot pepper.

Sprinkle with the cumin, flour, baking powder, salt, and pepper; stir to
blend. Add the milk and stir to blend thoroughly.

Heat enough oil to barely cover the bottom of a nonstick skillet. Spoon the
batter in 1/4 cup batches into the skillet and cook until golden brown on
one side, about 2 minutes.

Turn the fritters and cook about 2 minutes on the other side. Add more oil
to the skillet as necessary for each batch.