Rio Grande Fritter Cakes (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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:
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.
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