Rio Grande Fritter Cakes

Name: Rio Grande Fritter Cakes
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
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

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Level: Easy
Total: 10 min

Prep: 5 min
Cook: 5 min

Yield: 4 servings

Level: Easy
Total: 10 min

Prep: 5 min
Cook: 5 min

Yield: 4 servings

Ingredients

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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

Watch how to make this recipe.

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.