These crispy, addictive corn and pepper fritters can be made with any vegetable combination as long as the vegetables are cooked. Zucchini and onion works well, as does broccoli, cauliflower and red peppers. It is a great way to get kids to eat vegetables and also makes a sensational first course.

By Lucy Waverman

Ingredients 1/2 cup (125 mL) all-purpose flour
1/4 cup (50 mL) cornstarch
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) kosher salt
1/2 tsp (2 mL) chili powder
Freshly ground pepper to taste
1/2 cup (125 mL) cold water
1 cup (250 mL) fresh corn kernels (or defrosted frozen kernels)
1/4 cup (50 mL) diced roasted red pepper
Olive oil for frying
Directions

Combine flour, cornstarch, baking powder, salt, chili powder and pepper in a bowl. Slowly stir in water until mixture forms a batter. Add corn and red pepper and stir together.

Pour oil to a depth of 1/4 inch (5 mm) in a skillet over medium heat. Spoon 1 tbsp (15 mL) batter at a time into hot oil and fry the corn and pepper fritters for 1 minute per side or until browned, crisp and cooked through. Drain on paper towels. Repeat with remaining mixture.

Serve hot or cold with Mustard Crumb Crust Fried Chicken and Mediterranean Salsa.

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Recipe courtesy Lucy Waverman and King Pharmaceuticals Canada

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