Rio Grande Fritter Cakes

Ingredients

• 1  poblano chile pepper seeded very thinly sliced
• 1 cup corn kernels frozen
• 1 package corn muffin mix (recommended: Jiffy mix)
• 1  eggs 
• 0.8 cup milk 
• 4 servings salt 
• 1 cup cheddar shredded
• 2 tablespoons vegetable oil for frying

Equipment

• frying pan

Directions

1. Combine dry mix with egg, 2 tablespoons oil and milk to make batter then stir in the chile peppers, corn and Cheddar.
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. Transfer to a towel lined plate and salt the fritter cakes. Repeat, adding and heating a little additional oil for the second batch.