Corn 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

Preparation

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.