1 cup cornmeal
1/2 cup grated onion (squeeze to drain off extra liquid)
1 cup grated cheddar cheese
1/4 cup minced red bell pepper
1 t salt
cayenne, to taste
3/4 cup boiling water
vegetable oil, for frying
Heat 3" of oil to 350F.
Mix corneal, cheddare, onion, bell peper, salt and cayenne. Stir in boiling water and mix thoroughly.
Drop by spoonfuls into the hot oil and fry for 2-3 minutes or until golden brown. (I fry ours a little darker)
Transfer fritters to peper towells to drain. Season with additional salt if desired.
Serve warm with Louisiana-style hot sause for dipping.
Yields about 2 dozen small fritters. They're so good you'll probably double the recipe the next time you make it.