Ingredients
- 1 package corn muffin mix (recommended: Jiffy mix)
- 1 egg
- 2 tablespoons vegetable oil, plus some for frying
- 3/4 cup milk
- 1 Anaheim or poblano chile pepper, seeded and very thinly sliced
- 1 cup frozen corn kernels
- 1 cup shredded Cheddar
- Salt
Directions
Combine dry mix with egg, 2 tablespoons oil and milk to make batter then stir in the chile peppers, corn and Cheddar. Heat a thin layer of vegetable oil in a large skillet and cook 6 small cakes, 3 inches each, at a time for 2 to 3 minutes on the first side and 1 to 2 minutes on the second side, until evenly deep golden in color. Transfer to a towel lined plate and salt the fritter cakes. Repeat, adding and heating a little additional oil for the second batch.
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By smith4s
Garland
on March 28, 2010
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These were so good. I sauteed fresh corn on the cob with red onion and jalepeno then added green chilies. Then used a chipotle yogurt cream sauce on top...delish!!
By kcoborn_12581012
houston, 83
on February 18, 2010
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this was pretty good, but i had to add more cornbread mix because it wass to runny to fry. it needs more spice. all in all i will make it again and spice it up a biit.
By wsu1435
Texas
on February 17, 2010
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They were good and easy to make. I love a nice sweet cornbread and the flavor of the pepers ruined it for me. They are good if you like that kinda thing. My husband loved 'em. I read that other people had issues with the amount of milk, but I had no problem.
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