Jalapeno Corn Fritters

Pat Duran

By
@kitchenChatter

Great recipe for an Authentic Mexican recipe/Chef Arron.


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Comments:

Serves:

4 servings

Prep:

5 Min

Cook:

5 Min

Method:

Bake

Ingredients

5 oz
cacique queso quesadilla, shredded(like mozzarella)
1 pkg
cornbread mix
1/2 c
frozen corn
1/4 c
red bell pepper, chopped
1/4 c
green onion,chopped
2 Tbsp
jalapeño pepper, minced
1 qt
vegetable oil for frying

DARK BEER FONDUE:

10 oz
manchego shredded (like romano cheese)
3 oz
dark beer, let sit at room temp for 2 hours
1
jalapeño pepper, seeded and minced
1 clove
garlic,minced

Directions Step-By-Step

1
Fritters:
Preheat oven to 250^.
Mix prepared cornbread mix according to package directions; add corn,peppers and onion. Drop by Tablespoonful into hot oil and fry until golden brown on all sides. Drain on paper towels and hold in oven while fondue is prepared.
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Note:
Mexican style corn in a can may be used instead of the frozen corn and bell peppers, well drained, if desired.
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Cheese Fondue:
In medium saucepan over medium-hi heat, whisk beer. Bring to a medium boil then add cheese in small batches, stirring to melt each portion before another is added. When all the cheese is melted , stir in garlic,jalapeño, and pour into hot fondue pot or heated serving bowl. Serve immediately with fritters.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy