MEXICAN STREET CORN FRITTERS
These Mexican street corn fritters are crispy, cheesy, and bursting with bold flavour. Perfect as a snack or appetiser, they bring the essence of elote in every bite—golden, savoury, and totally irresistible.
Ingredients
For the Fritters:
- 2 cups corn kernels fresh, frozen, or canned and drained
- ½ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro
- ¼ cup chopped green onions
- 1 teaspoon chilli powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs
- ½ cup all-purpose flour
- ¼ cup cornmeal
- ½ teaspoon baking powder
- Oil for frying
For Topping (Optional):
- Extra cotija cheese
- Lime wedges
- Hot sauce or chipotle mayo
Instructions
Prepare the Batter:
- In a large bowl, combine corn, cotija, cilantro, green onions, and seasonings. Stir in eggs, then add flour, cornmeal, and baking powder. Mix until well combined.
Heat the Oil:
- In a large skillet, heat about ½ inch of oil over medium heat until shimmering.
Fry the Fritters:
- Drop heaping tablespoons of the batter into the hot oil, flattening slightly with the back of a spoon. Fry for 2–3 minutes per side or until golden and crispy. Do this in batches to avoid crowding the pan.
Drain and Cool:
- Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
Serve:
- Top with extra cotija, a squeeze of lime, and a drizzle of hot sauce or chipotle mayo if desired.
Notes
- Make Ahead: Mix the batter up to 4 hours in advance and store in the fridge.
- Customizing the Flavor: Add chopped jalapeños for heat or use smoked paprika instead of chilli powder.
- Serving Suggestions: Serve as a party appetiser, with grilled meats, or alongside a fresh salad.
- Allergy-Friendly Options: Use gluten-free flour blend to make it gluten-free.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for crispiness.