Chipotle Corn and Cranberry Fritters

Chipotle Corn and Cranberry Fritters
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1/4 cup all-purpose flour
1/2 teaspoon baking powder
2 eggs
1 tablespoon chopped chipotle pepper in adobo sauce
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
1 cup frozen corn, thawed
1/2 cup grated, peeled jicama
1/3 cup shredded Monterey Jack cheese
2 tablespoons pine nuts, toasted
1 green onion, finely chopped
1/2 cup canola oil
Minced fresh cilantro
Maple syrup, optional


Combine flour and baking powder in a medium bowl. Whisk eggs and chipotle pepper in separate bowl; add to dry ingredients mixing just until moistened. Gently mix in the dried cranberries, corn, jicama, cheese, pine nuts and green onion.

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls, a few at a time, into hot oil; press lightly to flatten. Fry until golden brown, about 1-1/2 minutes each side, using remaining oil as needed. Drain on paper towels. Sprinkle with cilantro and drizzle with maple syrup if desired.

Makes 8 fritters.

2010 Ultimate Cranberry Recipe Contest Finalist
Roxanne Chan, Albany, CA

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