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Corn Fritters
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: Katie Brown Celebrates
| 2 (8 1/2 oz.) pkg. | Jiffy corn bread mix |
| 2 | eggs |
| 1 c. | milk |
| 1/2 tsp. | cayenne pepper |
| 1/2 tsp. | black pepper |
| 2 | jalapeno peppers, seeds removed, chopped |
| 2 c. | frozen sweet corn, thawed |
| 6 | green onions, chopped |
| 4 | garlic cloves, chopped |
| 2/3 c. | vegetable oil |
1. Combine all ingredients except for oil and mix well.
2. Add oil to a large skillet and set over medium heat. Once oil is hot, pour 2-3 Tb. of the corn mixture into the skillet, similar to making a pancake. Repeat with the remaining batter. Cook fritters on one side until lightly browned, then flip over and continue to cook until done.
3. Place fritters on paper towels to cool.
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