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