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Rio Grande Fritter Cakes by Rachael Ray

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Member since 2006

Serves | Prep Time | Cook Time


1 package Jiffy corn muffin mix
1 egg
3/4 cup milk
1 Anaheim or poblano chile pepper, seeded and very thinly sliced (I used a jalapeno pepper)
1 cup frozen corn kernels
1 cup shredded Cheddar cheese
2 tablespoons vegetable oil, plus vegetable oil for frying

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.

(I used a heaping soup spoon of batter and used my finger to remove the batter off the spoon and it made perfect size fritters. They rose so nicely and puffy!)

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I found this recipe surfing, I believe at the Taste of Home Conversation Recipe site.

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