Jalapeño-Pickle Fritters

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 small. Do not be me. Go for 6-8 fritters, not four. 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.