Description
Delight in these savory Mexican Street Corn Fritters, a crispy and flavorful appetizer inspired by the classic elote street corn. Made with fresh corn kernels, crumbled cotija cheese, and a blend of spices, these golden fritters are fried to perfection and served with tangy sour cream, lime, and extra cheese for a vibrant and satisfying snack or side dish.
Ingredients
Scale
Main Ingredients
- 2 cups corn kernels (fresh, frozen, or canned and drained)
- 1/2 cup crumbled cotija cheese (or feta)
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- Oil for frying (vegetable or canola)
Optional Toppings
- Sour cream or Mexican crema
- Lime wedges
- Extra cheese and cilantro
Instructions
- Mix Dry Ingredients: In a large bowl, combine the corn kernels, crumbled cotija cheese, chopped green onions, chopped cilantro, chili powder, smoked paprika, salt, and black pepper. This mixture forms the flavorful base of the fritters.
- Add Eggs: In a separate small bowl, beat the eggs. Then stir the beaten eggs into the corn mixture until well incorporated to help bind the ingredients together.
- Incorporate Flour and Baking Powder: Add the all-purpose flour and baking powder to the mixture and stir until a thick batter forms that is easy to scoop but holds its shape.
- Heat the Skillet: Pour about 2 tablespoons of vegetable or canola oil into a skillet and heat it over medium heat, preparing it for frying the fritters.
- Fry the Fritters: Scoop heaping tablespoons of batter into the hot skillet, flattening each scoop slightly with the back of a spoon or spatula. Cook each fritter for 2 to 3 minutes on each side, or until they turn golden brown and develop a crispy crust.
- Drain Excess Oil: Remove the cooked fritters from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
- Repeat: Continue frying the remaining batter in batches, adding more oil to the skillet as needed to maintain a shallow layer for frying.
- Serve: Serve the fritters warm topped with a dollop of sour cream or Mexican crema, a sprinkle of extra cotija cheese, chopped cilantro, and a squeeze of fresh lime juice for an authentic Mexican flair.
Notes
- These fritters are versatile and make a great side dish, appetizer, or snack.
- For added heat, finely chop a jalapeño and mix it into the batter.
- You can use frozen corn thawed and drained or canned corn, but fresh corn gives the best flavor and texture.
- Ensure the oil is hot enough before frying to achieve the perfect crispy exterior without soaking up too much oil.
- Serve immediately for best texture; leftovers can be reheated in a skillet or oven to regain crispiness.
