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Ingredients
For the Fritters:
- 2 cups fresh or frozen corn kernels (thawed if frozen)
- ½ cup all-purpose flour
- ¼ cup cornmeal
- 2 large eggs, beaten
- ½ cup grated Parmesan cheese
- ¼ cup crumbled cotija or feta cheese
- 2 tbsp chopped fresh cilantro
- 1 small jalapeño, finely diced (optional)
- 1 tsp chili powder
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- Salt and pepper to taste
- 2–3 tbsp milk (if needed for consistency)
For Frying:
- 3–4 tbsp vegetable oil
Optional Garnishes:
- Sour cream or Mexican crema
- Extra cotija or feta cheese
- Fresh cilantro
- Lime wedges
Instructions
Step 1: Prepare the Fritter Batter
- In a large bowl, combine the corn, flour, cornmeal, Parmesan cheese, cotija cheese, cilantro, jalapeño, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Mix in the beaten eggs until well combined.
- If the batter feels too dry, add milk one tablespoon at a time until the mixture holds together but is not too wet.
Step 2: Fry the Fritters
- Heat vegetable oil in a large skillet over medium heat.
- Scoop 2–3 tablespoons of the batter and shape it into a small patty. Carefully place the patty into the hot oil.
- Cook the fritters for 2–3 minutes per side, or until golden brown and crispy.
- Transfer the cooked fritters to a plate lined with paper towels to drain excess oil.
Step 3: Serve
- Serve the fritters warm, topped with sour cream or crema, extra cotija cheese, and fresh cilantro.
- Squeeze lime wedges over the fritters for a burst of freshness.
Tips for Success
- Fresh Corn: For maximum flavor, use fresh corn cut off the cob. Grill it first for a smoky touch.
- Spice Level: Adjust the heat by adding or reducing the jalapeño and chili powder.
- Make Ahead: The batter can be prepared a few hours in advance and stored in the fridge.
These Crispy Mexican Street Corn Fritters are a delicious way to enjoy the iconic flavors of elote in a new form. 🌽✨ Serve them as a party favorite or a tasty side dish!