<ul><li>1/2c flour</li><li>2tsp baking powder</li><li>~1/2c hot water</li><li>half? 3/4? a pickled green tomato, diced</li><li>1 1/2 dill pickles, diced</li><li>~1T minced jalapeño or x-hot sandia chile</li><li>8 manzanilla olives, sliced</li><li>maybe 1-2T minced onion</li><li>some shredded cheddar</li></ul>
<p>Mix the flour and water first, so you've got 1c of gunk. Mix in the veg
as you chop them. Add baking powder and cheese last, so the stuff
doesn't have time to fall. Put your bowl on the stove while you heat
some fry grease. These are a deep fry if you can do it, and a deep
enough fry, if you can't. You should see the batter fluff up a bit in
the heat. Pour it <em>small</em>. Do not be me. Go for 6-8 fritters, not <em>four</em>.
They'll cook better. If you deep fry them, just wait til they brown and
take them out. For a not so deep fry, flip them when you see the edges
are starting to cook and the brown's visible around them, then cook
until they're not runny in the middle. Serve with ketchup, brown
mustard, or an utterly murderous salsa.</p>