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Rio Grande Fritter Cakes

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  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 4 servings
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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



  1. 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.