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Home » Corn and Chile Fritters

Corn and Chile Fritters

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Corn and Chile Fritters

Lovely with bacon. Try these for a summer breakfast, or for an American southwestern themed lunch or light supper with a side salad.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Savoury Fritters and Patties

Ingredients
  

  • ½ cup Corn Kernels frozen
  • Chiles
  • 2 tablespoons Oil
  • 4 Green Onions
  • 2 ½ oz Cornmeal
  • 2 ½ oz Flour
  • 1 teaspoon Baking Powder
  • 1 Egg large, beaten
  • 5 oz Milk

Instructions
 

  • Chop the chile and the green onion finely.
  • Heat 1 tablespoon 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 tablespoon oil until smooth.
  • In a bowl, mix the cornmeal, flour, baking powder and ½ teaspoon of salt. [Tip: you can make ahead up to this point.]
  • Add the milk mixture gradually, about ⅓ 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 ¼ 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.
Tried this recipe?Let us know how it was!
This page first published: Aug 10, 2002 · Updated: Feb 1, 2021.

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Tagged With: Chiles, Cinco de Mayo, Corn, Corn Kernels, Cornmeal, Fritters, Frozen Food Day, Mexican, Mexican Independence Day, Tex-Mex

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