Wednesday, February 19, 2014
■2 boxes jiffy cornbread mix
■2 cups sweet frozen corn, thawed
■2 jalapenos, seeds removed and chopped
■1 cup milk
■6 green onions, chopped
■4 cloves garlic, chopped
■½ teaspoon cayenne pepper
■½ teaspoon pepper
■2/3 cup vegetable oil
1.Combine all ingredients, except for the oil, and mix well.
2.In a skillet over medium heat, heat the oil. Once the oil is hot, pour about 2 to 3 tablespoons of the corn mixture into the skillet, similar to making a pancake.
3.Repeat all the way around a skillet over medium heat, heat the oil. Cook fritters on one side until lightly browned, then flip, and continue to cook until the other side is golden brown.
4.Repeat with remaining batter. Place fritters on a paper towel to cool. These fritters are great served hot or at room temperature.