Rio Grande Fritter Cakes

1. 1

   Combine dry mix with egg, 2 tablespoons oil and milk to make batter then stir in the chile peppers, corn and Cheddar.

2. 2

   Heat a thin layer of vegetable oil in a large skillet and cook 6 small cakes, 3 inches each, at a time for 2 to 3 minutes on the first side and 1 to 2 minutes on the second side, until evenly deep golden in color.

3. 3

   Transfer to a towel lined plate and salt the fritter cakes.

4. 4

   Repeat, adding and heating a little additional oil for the second batch.

* Per serving · 4 servings · Values may vary.

No additional tips available.