Farm Fresh Corn Cakes

These are really nice with added vegetables such as grated zucchini, chopped onion, red bell peppers, jalapeño peppers, and some fresh herbs - just remember to maintain the ratio of vegetables, flour, and eggs.

2 C. corn, cooked and cut from the cob
(frozen or canned may be substituted)
2 eggs
2 Tbs. flour
1/2 tsp. salt
1/4 tsp. ground black pepper light oil for frying
(avocado, sunflower, coconut)
Apple Pepper Jelly
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Combine the corn, eggs, flour, salt and pepper in a food processor. Pulse a few times, just enough to slightly break up the corn. You do not want a puree. Heat a thin layer of oil in a large skillet, over medium heat. Spoon the batter (about 1/8 cup) into the hot oil. Do not crowd the pan. Fry until golden brown on one side, then flip and brown the other side. Transfer the corn cakes to a baking sheet and keep in a warm oven as you continue to make the rest. Serve warm with Apple Pepper Jelly.