Thursday, March 15, 2012

Jalapeno Corn Fritters


1 package cornbread (Usually will need 1 egg and milk for the mix)
6 ounces Monterey Jack cheese, shredded
½ cup frozen corn
¼ cup green onion, sliced thin
¼ cup red bell pepper, diced
¼ cup pickled jalapeno peppers, minced
1 quart vegetable oil for deep frying
sour cream or guacamole optional


Heat oil for deep frying. If you are using an electric deep fryer, heat according to appliance directions. If you are using a heavy stock pot, heat to 360 to 370 degrees F. If you have a thermometer, it's always good to use it.

Mix boxed cornbread according to package directions. Add cheese, corn, onions, bell peppers and jalapeno peppers. Using a tablespoon, drop a generous spoonful into the hot oil and fry until golden brown on all sides. Drain on paper towels or brown bags.
Serve hot with sauce of your choice, sour cream or guacamole. Garnish with cilantro.

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