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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 36 |
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Ingredients:
5 cups vegetable oil |
2 1/2 cups just add water pancake mix |
1/2 cup cornmeal |
salt and pepper |
1 teaspoon cumin |
1/4 teaspoon cayenne pepper |
1 (10 oz.) package frozen corn kernels, thawed |
1 small red onion, chopped |
1 small red bell pepper, seeded and chopped |
2 fresh jalapeño chilies, seeded and minced |
Directions:
1. Pour 2 inches of oil into a 4-quart saucepan. Warm over medium heat until a deep-fry or candy thermometer reads 375°F.
2. In a large bowl, whisk pancake mix, cornmeal, salt, pepper, cumin and cayenne. Gently stir in corn, red onion, bell pepper, jalapeño chilies and 1 1/3 cups water.
3. With a spoon, scoop about 2 Tbsp. batter and gently push into hot oil with another spoon; avoid splashing oil. Cook 4 or 5 fritters at a time-any more may result in greasy fritters.
4. Cook until brown and crisp, 3 to 4 minutes, turning once with tongs to brown evenly. Remove with tongs and drain on a wire rack. Repeat with remaining batter. Serve hot.
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