In bowl, beat eggs and milk. In another bowl, stir the cumin over the flour. Season well with salt and pepper. Beat the egg mixture into the flour with a whisk. Stir in corn and parsley. Heat oil to 375ºF. Drop the corn mixture into the hot fat without crowding the pan. Fry, turning once, until golden brown. Remove and drain on paper towels. Serve hot with Sauce. Directions for Sauce. Combine the marmalade, orange and lemon juices, ginger, cumin and mustard in a blender. Blend until smooth. Pour into a serving bowl and stir in the hot pepper sauce. Serving Size: 8

Recipe by: : Vegetables on the Side Posted to TNT - Prodigys Recipe Exchange Newsletter by Oldebutgd@aol.com on Aug 21, 1997