CILANTRO JALAPENO CORN FRITTERS

CILANTRO JALAPENO CORN FRITTERS

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Difficulty (1-5): Level 2

1 pkg Jiffy Corn Mix

1/4 cup Flour

1 Tbs Sugar

1/4 tsp Black Pepper

1/8 tsp Salt

3/4 cup Whole Kernel Corn, drained

1/3 cup Milk

1 Egg

3 Tbs chopped Cilantro

1/2 Jalapeño, cleaned (no seeds or veins) and finely diced.

Frying Oil

Heat Frying Oil over Med/Med-Hi heat, making sure there is 3" - 4" of oil.

Mix all of the ingredients (except frying oil). Batter will be thick, similar to a hush puppy. CAREFULLY drop about 2 Tbs of batter into the oil. Fry about 2 minutes then turn over. Fry fritter until all sides are golden brown. Let drain on paper towel. Serve warm.

***Recipe Notes:

(1) When cleaning your jalapeno, be sure to remove all the "white veins" and seeds from the pepper. I like spicy/hot food, and using a 1/2 of jalapeno was just enough heat to taste it, but not enough to overwhelm the overall taste of the fritters. You can add more, less, or omit if desired.

(2) When you are getting ready to fry, have 2 tablespoons ready. Use one to scoop the batter from the bowl, and one to push the batter off the scooping spoon and into the oil. Fry one fritter as a test. After you remove it and let it cool a minute or two, cut it open. If the batter is still raw, your oil is too hot. Turn the temp down, remove the pot/pan for about 2 minutes to cool down some, and then try again. I have an electric stove, and my dial is set at 6 on a 1-10 scale.

(3) These are great reheated! Place on a cookie sheet in the oven at 350 for about 7-10 minutes.