Full Page 4 x 6 5 x 7

1 cup flour
2 tsp baking powder
2 tsp sungar
1 tsp chili powder
1/2 tsp salt
10 oz corn (fresh kernels, canned or frozen)
2 chopped shallots
1 - 2 TBSP chopped cilantro
1/2 cup water (enough to hold cakes together)
oil for frying

Mix all ingredients together.
Drop 2 to 3 spoonfuls of mix into hot oil and cook each side until golden brown.
Dip in Jeanne's Chili Sauce - which is basically chipotlé sauce mixed into sour cream.


Keywords: Mexican   Category: Appetizers    Cookbooks: Dave Ferguson, Ferguson Family
Recipe by Jeanne Trickey     Added: February 13, 2007 by deebeeeff     Last Updated: October 02, 2014
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