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    Rio Grande Fritter Cakes View Edit

    Servings: Not specified

    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.

    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

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 5 minutes Cook Time: 5 minutes Yield: 4 servings

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