Cornballs with Jalapeno Peppers
Votes: 4
Time: 30 min.
Complexity: easily
Quantity: 36 pcs.
Complexity: easily
Quantity: 36 pcs.
A recipe for a snack: deep-fried corn balls with jalapeño peppers. The corn balls are made from ready-made muffin mix, pancake mix, eggs, and canned corn kernels.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Vegetable oil, for frying (approximately 1.5 l)
- 1.5 cups dry corn biscuit baking mix
- 1 cup dry pancake mix
- 1/2 onion, chopped
- 1 can (200g) chopped canned jalapeño peppers, drained (or 6 fresh jalapeños)
- 1 can (450 g) of creamed corn kernels
- 2 large eggs, lightly beaten
- Coarse salt and freshly ground pepper
- Hot sauce, for serving (optional)
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Cooking the dish according to the recipe:
- Pour about 3 cm of vegetable oil into a deep fryer or heavy-bottomed saucepan; heat to 180°C. Preheat the oven to 90°C.
- Combine corn mixture, pancake mix, onion, jalapeños, creamed corn, and eggs in a large bowl; stir. Let stand for 5 minutes.
- Fry the corn balls, dropping the batter into the hot oil one teaspoon at a time, until golden brown, turning, about 3 minutes.
- Using a slotted spoon, transfer the balls to paper towels. Then place them on a baking sheet in the oven and keep warm while frying the remaining balls. Sprinkle with a little salt and pepper to taste and transfer to a serving platter. Serve the cornballs with hot sauce.
- If you don't have a ready-made cornbread mix, you can make your own by mixing 1 1/4 cups and 2.5 tablespoons of cornmeal with 1.5 tablespoons of baking powder and 3/4 teaspoon of salt.
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