Preparation:
Beat together eggs, cream and corn. Stir in cornmeal, flour, baking powder and chilies until mixture becomes thick. Heat 2 tablespoons vegetable oil in saute pan over medium heat, coating bottom of pan. Drop batter, by tablespoons, into skillet. Flatten ea. Slightly with spatula. Cook a few minutes on each side until golden brown. Add more oil if necessary and cook all batter. Drain fritters on paper towels and season to taste with salt and pepper.
Approximately 7-10 minutes. |
