Description
Crispy mexican street corn fritters blend traditional elote flavors into irresistible bite-sized delights. Creamy, spicy, and perfectly golden, these fritters offer a delectable taste of Mexican street food culture you’ll crave repeatedly.
Ingredients
Scale
- 2 cups (473 ml) corn kernels (fresh or frozen)
- 1 large egg
- ½ cup (60 g) all-purpose flour
- ¼ cup (30 g) cornmeal
- 2 tbsps vegetable oil (for frying)
- ¼ cup (25 g) Parmesan cheese (grated)
- ¼ cup (30 g) cotija cheese (crumbled, or feta)
- 2 tbsps sour cream or Greek yogurt
- 2 tbsps fresh cilantro or parsley (chopped)
- 1 tsp baking powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp chili powder (optional)
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup (60 ml) sour cream or Greek yogurt (for lime crema)
- 1 tbsp lime juice
- ½ tsp lime zest
- Pinch of salt (for lime crema)
Instructions
- Lime Crema Preparation: Blend sour cream with lime zest, juice, and salt. Refrigerate to intensify flavors and chill thoroughly.
- Fritter Base Construction: Mix corn kernels with flour, cornmeal, Parmesan, cotija, smoked paprika, garlic powder, and chili powder, creating a robust seasoning foundation.
- Batter Fusion: Whisk egg and sour cream, then gently incorporate into dry ingredients until just combined, forming a thick, textured mixture with potential for crispy edges.
- Oil Heating and Frying: Heat vegetable oil in a spacious skillet over medium temperature. Carefully drop batter by spoonfuls, gently flattening each into uniform discs that will transform into golden, crisp delicacies.
- Cooking and Draining: Fry fritters until edges turn a rich, burnished brown, approximately 2-3 minutes per side. Transfer to paper towel-lined plate to absorb excess oil and maintain crispness.
- Plating and Garnishing: Arrange warm fritters alongside chilled lime crema. Embellish with additional cotija cheese, fresh cilantro, and optional chili powder sprinkle for an explosive flavor profile.
Notes
- Optimize Corn Freshness: Use fresh, sweet corn kernels directly cut from the cob for maximum flavor and texture, avoiding canned or frozen corn whenever possible.
- Control Batter Consistency: Adjust batter thickness by adding more flour or sour cream – aim for a medium-thick consistency that holds shape but spreads slightly when dropped into oil.
- Master Frying Temperature: Maintain oil at a steady 350-375°F for even cooking, using a thermometer to prevent undercooked centers or burnt exteriors, which can ruin fritter texture.
- Dietary Adaptation Strategies: Easily convert recipe to gluten-free by substituting all-purpose flour with almond or rice flour, and create vegetarian-friendly version by ensuring all ingredients meet dietary requirements.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 3
- Calories: 210
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 40 mg