1 tbsp. butter
2 c. fresh corn kernels
1/4 c. chopped green pepper
1/4 c. chopped onion
1/4 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. pepper
2 beaten eggs
2 tbsp. milk
2 dashes bottled hot pepper sauce
2-3 tbsp. cooking oil

In a medium saucepan, melt butter. Add corn, green pepper and onion. Cook, covered, for 8 minutes. Cool slightly.

Combine flour, baking powder, salt and pepper. Add eggs, milk and hot pepper sauce. Mix well. Stir in slightly cooled vegetable mixture.

In large skillet, heat oil over medium heat. Drop corn mixture by heaping tablespoonfuls into hot oil. Flatten slightly with back of spoon. Cook on both sides 4 minutes total or until brown. (If fritters brown too quickly, reduce heat.) Drain on paper towels. Serve warm with meat or poultry. Makes 12 (3 1/2") fritters.