Corn and Chile Fritters Recipe

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Lovely with bacon. Try these for a summer breakfast, or for an American southwestern themed lunch or light supper with a side salad.

Estimated Prep Time: 20 minutes

Estimated Cooking Time: 25 minutes



Chop the chile and the green onion finely.

Heat 1 tbsp oil in a frying pan.

Add the chile, the green onion, and the corn, and sauté for 3 to 4 minutes.

In a bowl, mix the milk, beaten egg, and 1 tbsp oil until smooth.

In a bowl, mix the cornmeal, flour, baking powder and 1/2 teaspoon of salt. [Tip: you can make ahead up to this point.]

Add the milk mixture gradually, about 1/3 at a time, mixing after each addition. Do not overmix. Add the corn mixture.

Heat a non-stick pan, medium heat. Grease very lightly with oil or butter.

To cook the pancakes, use about 1/4 cup (20 oz / 60 ml) of mixture for each pancake. You may be able to fit 3 or 4 in the pan at a time. Watch the pancakes for bubbles: when bubbles appear, they are ready to flip. When done, put in a gently-warmed oven, or cover, to keep these warm while you cook the rest.

Grease the pan between batches as you feel it needs it.

Please share this recipe with your friends. They may love it.


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