"Serve this quick and easy recipe as a side dish or appetizer for your next tailgate or backyard BBQ!"
1 pound Byron’s Fully Cooked Pork BBQ, thawed
1 box cornbread mix
1 1/3 cups milk
1/3 cup vegetable oil or melted butter
2 cups corn niblets
1 jalapeño, seeded and finely diced
Vegetable oil for frying
In a large mixing bowl, stir together the cornbread mix, milk, oil and eggs until just combined. Fold in corn, jalapeño and barbecue.
In a Dutch oven, add enough oil to come 2- to 3-inches up the side of the pan and heat to 350°F. Line a baking sheet with paper towels and set aside.
Working in small batches, spoon the fritter (1 heaping tablespoon) batter into the hot oil and fry until golden brown, turning over once. Remove with a slotted spoon and drain on the prepared baking sheet.
Sprinkle with kosher salt while still hot. Continue frying until all the batter is used. Serve warm with barbecue sauce on the side for dipping.