Rio Grande Fritter Cakes

• 1 package corn muffin mix (recommended: Jiffy mix)
• 1 egg
• 2 tablespoons vegetable oil, plus some for frying
• 3/4 cup milk
• 1 Anaheim or poblano chile pepper, seeded and very thinly sliced
• 1 cup frozen corn kernels
• 1 cup shredded Cheddar
• Salt

1. Combine dry mix with egg, 2 tablespoons oil and milk to make batter then stir in the chile peppers, corn and Cheddar.
2. Heat a thin layer of vegetable oil in a large skillet and cook 6 small cakes, 3 inches each, at a time for 2 to 3 minutes on the first side and 1 to 2 minutes on the second side, until evenly deep golden in color.
3. Transfer to a towel lined plate and salt the fritter cakes.
4. Repeat, adding and heating a little additional oil for the second batch.

egg, vegetable oil, milk, anaheim, corn, cheddar, salt

Taken from www.foodnetwork.com/recipes/rachael-ray/rio-grande-fritter-cakes-recipe.html (may not work)