It's been a crazy, intense week for me, to say the least. 2015... definitely hasn't started off as well as I would've liked. I originally planned on the whole healthier eating resolution shtuff to have commenced by now, but it's literally freezing around these parts (and a salad doesn't exactly scream warm, cozy comfort food)!!! Like your skin will ACTUALLY start to freeze after 10 minutes outdoors (not even exaggerating, it was stated so on the news this very morn #coldhardMidwestfacts lol) Let's just keep it real folks... a salad is no where near as much fun or as yummy to consume in the winter as it is in the summer. When it's skin freezing degrees outside, you're not looking for refreshing cool eats! Stand outside for 5 minutes and you're plenty refreshed, and in desperate need for something warm that sticks to your ribs. The last thing I want is a cold plate of refreshing veggies when it feels like I'm in an icebox lol! So um yeah, even though I've made a few minor healthy changes, I'm holding off on crazy intense dietary commitments until this polar vortex jazz clears up! These fried beauts right here are anything, BUT "refreshing!" However, they are
freaking delicious, super simple, and perfect for polar vortex munchings. These cakes are a glorious hybrid between hush puppies and hash browns and will def stick to your ribs in all the right (and wrong) ways. Honestly, bikini readiness is really the last thing on my mind right now lol, however.... I did use 1% milk so booyah :)
2 cups shredded frozen hash browns (thawed)
1 box Jiffy Corn Bread Mix
1 cup shredded cheddar
2 eggs
2 TBS Melted Margarine or butter
1/4 cup milk
1/4 cup vegetable oil (or oil of choice) for frying
1 small onion (shredded, finely chopped or grated, I used my cheese grater)
1 jalapeno pepper seeds and all or (about 1/4 cup chopped peppers from jar) opt
Additional spices seasoned to your preference: 1 tsp each minced garlic, lemon pepper, chili powder, and red pepper flakes
In a medium sized frying pan heat oil on medium/high heat. Next, mix all the ingredients in a medium sized bowl until well combined (except for the oil your heating up in the pan). Line a plate with a few paper towels and set aside for when the fritters are done.
Test the oil to ensure that it is nice and hot by wetting your finger tips and sprinkling just a dash of water into the oil. If it's ready it will sizzle like crazy. Once the oil is ready to rock n' roll, using an average sized ice cream scoop or small ladle, dollop the batter carefully into the hot oil.
Try not to fidget with the fritters/batter too much when first placing them in the pan: you don't want to disturb them for about 3-4 minutes. At which point, they should be solidified as well as be good and crispy and ready for a flipping. Flip with caution, using a slotted spatula and cook about for 4 more minutes.
Carefully... remove the fritters from the frying pan, place them on the paper towel lined plate, and allow them to cool/drain off excess oil before enjoying their awesomeness! I served mine with a couple fried eggs and low-fat sour cream and ketchup, but these are SERIOUSLY delicious without anything and would accompany just about everything nicely. These gems are definitely worth breaking a few resolutions for :) Hope you dig these easy and filling fritters
(FYI: I was so excited to eat them that I didn't take a fancy final picture of them on the plate lol, Sorry :) but you get the gist)
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