Poblano Queso Corn Fritters
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frozen corn (kernals, not cob)
jiffy buttermilk bisqut mix
shredded monterrey jack cheese
ritz crackers (the long sleeve)
1First core and steam your poblano pepper by putting it in a shallow pan with a little water(just enough to cover the bottom of the pan) and cover with a lid.
2Once the pepper has steamed and is soft and cooled dice into small pieces.
3In a large bowl mix cream of corn, frozen corn, cheese, poblano, and jiffy mix. Stir until well mixed.
4Heat up about an inch of oil in a large skillet on medium heat.
5Crush the Ritz crackers into a wide topped bowl. There shouldn't be any big pieces of cracker. The more crushed the better.
6Drop a big spoonful of the mixture into the cracker and cover it completely and then press the mixture to form a patty.
7Fry each patty for about 2 mins per side in the oil until they are golden brown and drain on paper towel!
Originally Posted: Wed, Jul 3, 2013