Veggie Fritters

For our "100 mile" food challenge, I went to the farmers' market and bought a bunch of vegetables, not knowing what I was going to do with them. For some reason, I kept envisioning corn fritters, so I wondered what would happen if I used some different vegetables. This is what I came up with. They were pretty tasty, good as a sidedish. My pictures didn't come out very good, though, so I'll leave it to your imagination. Just be careful of the corn-- it has a tendency to pop in the hot oil. Also, it might be nice to try a variation with crab. Yum!

Kernels from two ears of corn
3 carrots, shredded
1 yellow squash, shredded
1 cup flour
1 teaspoon baking powder
2 eggs
1/2 cup milk
oil

Put the carrots and squash in a colander and smoosh them down with paper towels to drain out the moisture.
Cook the corn kernels in a little bit of water for three minutes, then drain. Mix the veggies together.
Mix together flour, baking powder, salt and pepper. In another bowl, beat together eggs and milk. Combine all the ingredients together.
Heat oil in a pan and drop batter in by the spoonful. Fry until golden brown and drain on paper towels. Serve with applesauce and sour cream or maple syrup.