Rio Grande Fritter Cakes

Name: Rio Grande Fritter Cakes
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 1 Anaheim or poblano chile pepper, seeded and very thinly sliced; 237 milliliters frozen corn kernels; 1 package corn muffin mix (recommended: Jiffy mix); 1 egg; 177 milliliters milk; 4 servings Salt; 237 milliliters shredded Cheddar; 2 Tbsps vegetable oil, plus some for frying

Rio Grande Fritter Cakes requires about 10 minutes from start to finish. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains about 15g of protein, 20g of fat, and a total of 452 calories. This recipe serves 4. If you have egg, corn kernels, corn muffin mix, and a few other ingredients on hand, you can make it.

Instructions

Combine dry mix with egg, 2 tablespoons oil and milk to make batter then stir in the chile peppers, corn and Cheddar.

Ingredients you will need

Chili Pepper

Cheddar Cheese

Corn

Milk

Egg

Cooking Oil

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.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan