Southwestern Corn Fritters

• (15 1/2 ounce) can corn, drained↗1
• red pepper, seeded and diced↗1
• jalapeno pepper, seeded and diced (Go habanero, if you're really brave.)↗1
• tablespoons vegetable oil, divided↗2
• tablespoons fresh cilantro, chopped↗2
• eggs↗3
• teaspoon cumin↗1⁄2
• salt and pepper, to taste
• Tabasco sauce, to taste↗

Step-by-step instructions

1. 1

   Heat the oil in a large skillet. Add corn and cook over medium heat for a couple of minutes. Add red pepper and jalapeno and cook for another couple of minutes. Transfer to a bowl and mix in the cilantro. Do not discard the oil.

2. 2

   In a separate bowl, beat the eggs with the cumin, salt and pepper, then stir into vegetables.

3. 3

   Using the same oiled skillet, drop heaping spoonfuls of the corn mixture into the oil. Cook for a minute or two on each side, until browned. Once cooked on both sides, remove from the pan and drain on paper towels before serving.