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Blueberry Corn Fritters
¼ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon chili powder
1 cup California Giant Blueberries
½ cup frozen corn kernels, thawed
½ cup chopped red bell pepper
1 green onion, minced
2 tablespoons toasted slivered almonds
1 jalapeño pepper, seeded and minced
cup Cotija cheese, crumbled
2 tablespoons vegetable oil
garnish – snipped fresh basil and a bowl of sour cream for dipping
Combine the flour, baking powder and chili powder in a medium bowl; mix in the eggs until just moistened then gently add the remaining ingredients except oil and mix until well combined.
Heat the oil in a large nonstick skillet over medium heat. Drop the batter ¼ cup at a time into the skillet. Press lightly to flatten and cook 1½ minutes on each side. Serve with garnish.
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