Recipe courtesy of Rachael Ray
Save Recipe Print
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
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Corn Cakes with Honey

Recipe courtesy of Rachael Ray

BLCC: Berries, Lemon Curd Cakes

Recipe courtesy of Rachael Ray

Trifle Cake

Recipe courtesy of Rachael Ray

Crab Cakes with Roasted Red Pepper Sauce

Recipe courtesy of Rachael Ray

Bacon Wrapped Beef Tenderloin Steaks with Spinach and Cheese Cakes

Recipe courtesy of Rachael Ray

Quick Lemon Cottage Cake

Recipe courtesy of Rachael Ray

Peach Melba Cake a la Mode

Recipe courtesy of Rachael Ray

Angel Food Cake with Berries and Whipped Cream

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories