Potato Corn Chili Fritters

4 cups mashed potatoes

2 eggs, beaten

1 cup corn (cooked)

1 tsp finely chopped green onion or chives

pinch chili powder

salt and pepper to taste

1/2 to 1 cup flour (more or less to form consistency desired)

oil for frying

In a bowl, put the potatoes and the eggs and stir until well blended.

Mix in the corn, onion, and chili powder; taste and season with salt and pepper if desired.

Add flour gradually, mixing as you add until you get a dough consistency that holds its shape well enough to stick together when you press it into a spoon.

In a large heavy skillet, put enough oil in so you have about 1/2 inch; put the heat on medium-high, and heat until sizzling.

Firmly scoop a heaping tablespoon full of batter, pressing and forming with your fingers until the dough sticks together, then push off into the hot oil.  Cook for about 2 or 3 minutes until golden brown, then flip gently and cook the other side for about 2 to 3 more minutes or until golden brown.

Remove to a paper towel covered cooling rack, salt if desired, and allow to cool slightly before serving.

Serve with ketchup, mustard, or other dips.

Makes about 14 to 18 fritters, depending on the size of each.