Title: Corn - Jalapeno Fritters - Sl 10/96
Categories: Bread Side Peppers
Yield: 2 Dozen

2	c	Milk; divided
1	c	Quick-cooking yellow grits
3	tb	Butter or margarine; softened
1	ts	Baking powder
1	ts	Salt
2	lg	Eggs; lightly beaten
1/4	c	Red bell pepper; finely chopped
1/2	c	Green onions; finely chopped
1	ts	To 2 tsp jalapeno pepper; minced and seeded
2	tb	Fresh basil; finely chopped
1	c	Fresh or frozen corn; thawed
1/4	c	All-purpose flour
2	tb	Olive oil; divided
		Garnish: sour cream
Co	mbin	e 1/2 cup milk and grits.

Heat remaining 1-1/2 cups milk in a medium saucepan over medium-high heat until boiling. Add grits mixture, stirring constantly with a whisk. Cook 2 minutes or until mixture has thickened.

Remove from heat, and pour into a large bowl; cool slightly. Add butter and next 9 ingredients, stirring well.

Heat 1 tablespoon olive oil in large nonstick skillet or griddle over medium heat until hot.

Pour one tablespoon batter for each fritter into hot skillet, and cook fritters until tops are covered with bubbles and edges look cooked; turn and cook other side. Repeat process with remaining olive oil and batter. Garnish, if desired. Yield: two dozen.

Helen H. Maurer of Florida, in October, 1996 "Southern Living". Typos by Jeff Pruett.

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