In skillet heat 1 tablespoon of oil on medium-high heat. Add onion, pepper and garlic. Sauté for 5 minutes or
until onion is softened; remove from heat.
In a bowl, combine flour, baking powder, cumin, corn, cheese and
dill. Make a well in center.
In a separate bowl, whisk eggs and buttermilk together. Add to corn mixture along
with onion mixture and sausage. Stir to combine.
In same skillet, heat remaining 2 tablespoons of oil on
medium heat. Drop tablespoonfuls of mixture into hot oil. Cook 1 to 2 minutes each side until golden and crisp.
Serve with sour cream and dill.
Ingredients
2 tsp baking powder
1/2 cup Peak Fresh Produce® Pepper(s), Red Bell, diced
2/3 cup Nature's Best Dairy® Buttermilk
4 oz Roma® Cheese Shredded, Cheddar
5 oz corn, frozen kernels
1 tsp Roma® Cumin, Ground
4 oz dill, fresh, chopped
3 Nature's Best Dairy® Egg(s)
1 cup West Creek® Flour
2 cloves Peak Fresh Produce® Garlic, minced
1/2 cup Peak Fresh Produce® Onion(s), Red, finely chopped
