Corn and Pepper Fritters

Ingredients:

Large red pepper

2 cans corn, drained

2 TBSP oil for frying

2 TBSP chopped chives or parsley

3 eggs

salt and pepper

oil to fry

Directions: 

Dice red pepper.

Heat oil in a large frying pan. Add corn and stir over medium heat for 2 minutes. Add pepper and herbs, stir for another 2 minutes. Transfer veggies to a medium bowl.

Beat eggs in a small bowl with salt and pepper.  Gradually stir eggs into the veggie mixture.

Heat a non stick frying pan over medium heat.  Add oil to cover base. Drop large spoonfuls of veggie mix at a time into oil. Cook 1 - 2 minutes or until brown. Turn; cook another 2 minutes. Drain on paper towels; keep warm.

NOTE: Since there is no flour in these fritters, they cook up quickly. My tip: I thought these just sounded so Mexican. I used mixed greens for a salad, individually plated the salad. Then, topped with salsa and dabs of sour cream. I put the fritters in the center and added strips of the roast we had the night before - chicken would also work. It was way yummy!!

Just make sure that you allow the oil to reheat between fritters.