Rio Grande Fritter Cakes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 522
- Total Fat
- 27
- Saturated Fat
- 9
- Carbohydrates
- 55
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 15
- Cholesterol
- 75
- Sodium
- 889
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
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.