1 cup fresh or frozen corn kernels
1 red bell pepper diced
1-1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1 tablespoon sugar
2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
2 large eggs, lightly beaten
1 cup milk
2 tablespoons chives
vegetable oil
Bring a pot of lightly salted water to boil and blanch the corn for 2 minutes. Remove with a slotted spoon and drain. Repeat with bell pepper. Drain and reserve.
Sift the flour, cornmeal, baking powder, sugar, chili powder, cumin, salt, black pepper and cayenne together into a large mixing bowl.
In a separate bowl mix together the eggs, milk, chives and the reserved corn and red bell pepper. Add to the flour mixture and sit to combine. Let rest, covered, in the refrigerator for 30 miniutes.
Pour oil to a depth of 1 inch in a deep heavy pot and heat over medium heat to 370 degrees. Using a 1/2 teaspoon measuring spoon, drop 5 or 6 spoonfulls of the batter into the oil.
Cook the fritters until they are golden brown, about 1 minute and remove from the oil with a slotted spoon. Drain well on paper towels. Serve immediately.