I made this recipe twice. The first time I follow the directions exactly and they were way too hot for my personal taste. We had friends over to try them and they, liking hot and spicy food, said the fritters were not too hot at all. They said the fritters weren't anthing special, a bit too greasy, and definitely have lots of napkins handy but"...I guess, okay." Their feeling was they are too labor entensive for what you end up with. The second time I made them, I toned down the heat and didn't deep fry them. I upped the ratio of cornmeal to flour and I used some whole wheat flour. To keep the original idea of the spiciness, I did add some taco mix seasoning; enough so you could tell it was definitely there. I didn't deep fry them; I fried them much the way you would cook a crabcake. I removed them from the skillet, placed them on a cookie sheet, covered and baked them for 20 minutes. During the last 5 minutes of cooking, I sprinkled on half of them some shredded pepper jack cheese. I made the Cilantro Dip pretty much like the recipe but for the hot seasonings and salt and I added a little taco seasoning. I was after the taste, just not the heat. My guests said the second batch were okay but they definitely preferred the heat. They liked the texture of the second set and they were less greasy. And I think I preferred the ones with the pepper jack cheese on them. We decided they were okay but, nothing to brag about.
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I made this recipe twice. The first time I follow the directions exactly and they were way too...