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Corn Fritters

Prep time 10 mins
Cook time 35 mins
Yield 36 fritters

Ingredients

  • 5 cups vegetable oil
  • 2 1/2 cups "just add water" pancake mix
  • 1/2 cup cornmeal
  • Salt and pepper
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1 (10 oz.) package frozen corn kernels, thawed
  • 1 small red onion, chopped
  • 1 small red bell pepper, seeded and chopped
  • 2 fresh jalapeño chilies, seeded and minced

Nutrition Information

  • calories 356
  • fat 20 g
  • satfat 3 g
  • protein 5 g
  • carbohydrate 41 g
  • fiber 2 g
  • cholesterol 0 mg
  • sodium 065 mg

How to Make It

  1. Pour 2 inches of oil into a 4-quart saucepan. Warm over medium heat until a deep-fry or candy thermometer reads 375°F.

  2. In a large bowl, whisk pancake mix, cornmeal, salt, pepper, cumin and cayenne. Gently stir in corn, red onion, bell pepper, jalapeño chilies and 1 1/3 cups water.

  3. With a spoon, scoop about 2 Tbsp. batter and gently push into hot oil with another spoon; avoid splashing oil. Cook 4 or 5 fritters at a time-any more may result in greasy fritters.

  4. Cook until brown and crisp, 3 to 4 minutes, turning once with tongs to brown evenly. Remove with tongs and drain on a wire rack. Repeat with remaining batter. Serve hot.