Sweet Corn and Green Chile Fritters
An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.
4 slices bacon, cooked until crisp and chopped
1 (15 ounce) can white corn, drained and rinsed
4 oz. green chiles, seeded and diced
¼ cup chopped red onion
1 cup corn meal
1 cup buttermilk
¼ cup gluten free Bisquick
1 teaspoon baking powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon chili powder
¼ teaspoon pepper
oil for frying
Combine all ingredients in a large mixing bowl and stir completely combining all ingredients well.
Heat a large skillet to medium heat, pour enough canola oil to cover the bottom of the skillet.
Using an ice cream scoop or small measuring cup scoop the fritter mixture into the skillet.
Lightly press the mixture so it spreads out uniformly.
Cook 1-2 minutes until crisp and golden brown, then flip.
Place fitters on a wire rack to drain any remaining grease.
Add additional oil as needed.
Garnish with lime wedges, queso fresco, red and green onions.
I turn my oven on 200 degrees and as I remove the fritters from the pan I set them on a baking sheet lined with a wire rack and place them in the oven to keep warm while I finish cooking.
Adapted from maebells.com