Chile Corn Fritters

This fritter recipe is a great accompaniment to fish or shellfish recipes. The amount of baking powder used give the batter a very light and fluffy text, which balances out the texture of the cornmeal.

• 2/3 cup cornmeal
• 1/2 cup flour
• 1 Tsp. baking powder
• 1/2 Tsp. salt
• pinch cayenne pepper
• 1/4 Tsp. black pepper
• 1/4 cup minced onion
• 2 red chile peppers, minced
• 2 cloves garlic, minced
• 1 egg
• 1/2 cup milk
• Oil for frying

In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, cayenne, and black pepper. Add the onion, garlic, and chile, and mix to coat. Now pour in the egg and milk and stir to combine.

In a large dutch oven or deep skillet, heat enough oil for deep-frying to 350 degrees. When the oil is hot, drop the batter in by large spoonfuls and fry for about 2 minutes each, turning if necessary.

Drain and serve. This goes great with Men in Aprons' Blackened Fish.