poblano queso corn fritters
I was gifted a box of corn poblano medallions once. They were soooo good, but I couldn't find them in any of my stores. So I came up with my own recipe. They turned out pretty good. So I thought I'd share it.
prep time
15 Min
cook time
25 Min
method
Pan Fry
yield
12 serving(s)
Ingredients
- 2 cans cream of corn
- 1 cup frozen corn (kernals, not cob)
- 1 box jiffy buttermilk bisqut mix
- 3 cups shredded monterrey jack cheese
- 1 large poblano pepper
- 3 packages ritz crackers (the long sleeve)
- 3 cups oil for frying
How To Make poblano queso corn fritters
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Step 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.
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Step 2Once the pepper has steamed and is soft and cooled dice into small pieces.
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Step 3In a large bowl mix cream of corn, frozen corn, cheese, poblano, and jiffy mix. Stir until well mixed.
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Step 4Heat up about an inch of oil in a large skillet on medium heat.
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Step 5Crush the Ritz crackers into a wide topped bowl. There shouldn't be any big pieces of cracker. The more crushed the better.
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Step 6Drop a big spoonful of the mixture into the cracker and cover it completely and then press the mixture to form a patty.
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Step 7Fry each patty for about 2 mins per side in the oil until they are golden brown and drain on paper towel!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Diet:
Vegetarian
Category:
Vegetable Appetizers
Keyword:
#corn
Keyword:
#Fritter
Keyword:
#queso
Keyword:
#poblano
Ingredient:
Dairy
Method:
Pan Fry
Culture:
American
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