Mexican Street Corn Fritters
Crispy corn pancakes with chili lime seasoning and cotija cheese
Ingredients
Instructions
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Prepare the cornIf using fresh corn on the cob, cut the kernels off the cob into a large bowl. If you're using frozen corn, thaw completely and pat dry with paper towels to remove excess moisture.
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Make the batterIn a large bowl, whisk together the flour, baking powder, salt, chili powder, and cayenne pepper. In a separate bowl, combine the eggs and milk, then stir into the dry ingredients until just combined. Fold in the corn kernels, cilantro, green onions, jalapeño, and cotija cheese until evenly distributed.
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Cook the frittersHeat the vegetable oil in a large skillet over medium heat. Using a 1/4 cup measuring cup, scoop the batter and drop into the hot pan, flattening slightly with the back of the cup. Cook 3-4 fritters at a time, leaving room between each. Cook for 2-3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
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Keep warmIf cooking in batches, keep the cooked fritters warm in a 200°F (95°C) oven until all fritters are ready to serve.
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Prepare the garnishesWhile the fritters are cooking, prepare your garnishes. Mix the Mexican crema or sour cream with a squeeze of lime juice and a pinch of chili powder if desired. Cut lime wedges for serving.
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ServeArrange the warm fritters on a serving plate. Drizzle with the prepared crema, sprinkle with additional cotija cheese and chopped cilantro. Serve immediately with lime wedges on the side for squeezing over the fritters.
Nutritional Information
285
Calories
per serving
9
Protein
g per serving
32
Carbohydrates
g per serving
14
Total Fat
g per serving
4
Saturated Fat
g per serving
3
Fiber
g per serving
8
Sugar
g per serving
420
Sodium
mg per serving
15
Vitamin C
% daily value
10
Iron
% daily value
Mexican Street Corn Fritters are Also Known As
Elote Fritters, Esquites Fritters, Tortitas de Elote, Mexican Corn Cakes or Corn Pancakes Mexicana
