Poblano Queso Corn Fritters
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