Red Pepper & Corn Fritters

Ingredients

1 cup all-purpose flour
1 cup cornmeal
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 tablespoon baking powder
1 cup coconut milk
½ cup water
2 tablespoons Thai red curry or Aji Amarillo paste
3 ears sweet corn
1 medium bell pepper
4 scallions
½ cup shredded mozzarella cheese
½ cup vegetable oil, for pan frying

Directions

1. In a large bowl whisk together the flour, cornmeal, salt, black pepper and baking powder. Set aside. In a separate medium bowl whisk together coconut milk, water, curry or aji paste until smooth.

2. Husk the corn, slice off the corn kernels, and add them to the liquid batter. Then, with the back of the knife or spoon, scrape the milky juice from the cobs into the coconut mixture. Add the liquid mixture into the dry, stir until smooth. Dice bell pepper and slice scallions into ¼ inch pieces. Stir in peppers, scallions and mozzarella cheese.

3. In a large skillet, heat 2 tablespoons of oil over medium heat for 1 minute. Scoop ¼ cup batter into the pan to make fritters. Continue until enough fritters to fill the pan but do not overcrowd it. Cook the fritters, until one side is golden, about 2 minutes. Flip and cook until the other side is golden, about 2 minutes.  Remove fritters onto a baking sheet lined with paper towels or parchment paper. Keep fritters warm in the oven at 180F until all fritters are cooked. Serve immediately.

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Quick Tips

• Red, orange or yellow bell pepper would be best for this recipe.

• Corn is a good source of fiber and is beneficial for the digestive system.

• Corn contains antioxidants named Lutein and zeaxanthin which protect your eyes from harmful light waves such as UV rays.