Cornballs with Jalapeno Peppers

Ingredients:

• 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)

Preparation:

1. 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.
2. Combine corn mixture, pancake mix, onion, jalapeños, creamed corn, and eggs in a large bowl; stir. Let stand for 5 minutes.
3. Fry the corn balls, dropping the batter into the hot oil one teaspoon at a time, until golden brown, turning, about 3 minutes.
4. 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.
5. 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.