Elote Fritters
Ever popular and one of the favourite summer elotes is bundled into these crispy Mexican corn fritters. These fritters are packed with sweet corn kernels, green onions, and salty pockets of cojita/feta cheese. Don’t forget to serve it with a drizzle of lime crema or zesty mayo sauce.
The crunch from these Elotes-style corn fritters is music to the ears. And if that doesn’t convince you to make these, then you are missing out on these fun snacks made out of seasonal sweetcorn. Everyone loves elote, corn on the cob with a zesty, salty, and creamy topping. These corn fritters have all the things of elotes but in fritter form. Amazingly crunchy on the outside and its creamy, airy and soft with pops of sweet corn on the inside. Pop of salty feta bites comes as a pleasant surprise.
These are great as finger food for a larger crowd. Make a quick dipping sauce thats tangy, creamy and drizzle on top to get that complete elote experience.
I already have a corn fritters recipe on the blog that is pan-fried, crispy, but in a different way and also a bit on the healthier side.
Ingredietns
- Fresh corn – corn on the cob pelaed and cleaned well.
- All purpose flour – for the batter, you can also use any gluten free flour. For a different flavour and texture, replace 1/4th cup of total flour with fine cornmeal.
- Rice flour – For extra crispy texture. Substitute with cornstarch.
- Baking powder – Helps to make the fritters light , airy and crispy.
- Seasoning- Garlic powder, cayane pepper, salt and pepper
- Milk – chilled milk
- Egg
- Cojita or feta cheese – if you can’t get hold of cojita, a close substitue will be feta.
- Green onion- both white and green part finely sliced.
You can add a chopped jalapeno extra heat.
Tips
- The batter consistency is very important. If it’s too thick or too thin, you will not get the desired result. So always begin with 1/2 cup of milk, mix well and then add a tablespoon at a time to get the desired consistency.
- For any deep-fried recipes, the oil temperature is very important. If the oil is too hot, then the fritters would instantly turn brown on the outside while the inside still remains raw. If the oil is not hot enough, the batter migth disintegrate or will soak up a lot of oil.
Frequently asked questions
The sweetness from fresh corn is something that you will not get from frozen corn. I always prefer fresh seasonal corn for the corn fritters. If you are using frozen, here is a trick to get the best. Take a large handful of thawed frozen kernels and blitz in a food processor to break open the corn. Add 1/4 teaspoon of sugar to balance the sweetness.
You can substitute with gluten-free flour for all purpose flour. Finely ground cornmeal is a great addition, too.
There could be 2 reasons for the fritters to fall apart. Either the batter is thinner than the desired consistency, so it is not holding together. Or after adding the batter to hot oil if you don’t give enough time for the batter to set, and you flip/disturb then it may disintegrate.
Thankfully, this recipe stays crispy for a good few hours. Make sure once out of hot oil, place them on a wired rack to cool down completey, then keep it in an airtight contianer lined with a paper towel unitl consumption.
Once salt is added to the natter, after sometime the batter will start releasing water and batter will become thin. I would rather suggest prep everything and keep ready before end
Looking for more corn recipes? Try these
Crispy Elote Fritters
Ingredients
- 4 Corn cobs 2.5 – 3 cups corn
- ½ cup All-purpose flour +2 tablespoons
- ½ cup Rice flour
- 1.5 teaspoon Baking powder
- 1.5 teaspoons Garlic powder
- ½ teaspoons Salt
- ¼ teaspoons Pepper
- ¼ teaspoon Cayenne pepper
- ½ cup Milk ( keep 1/4th cup extra on the side)
- 4 oz Cojita /Feta cheese crumbled
- 1 egg beaten
- ¼ cup Chopped green onion ( 4-5 stalks both white and green parts)
- 2-2.5 cups Neutral Oil
Instructions
- Using a sharp knife remove the corn kernels. Here is a tip- scrap the cob well to also get the sweet corn milk that adds sweet flavor.
- In a large mixing bowl, add corn, flour, rice flour, baking powder, seasoning, beaten egg, chopped green onion, and crumbled cheese. Give everything a mix.
- Add half a cup of milk and mix well. The consistency of the batter needs to a little thicker than pancake batter (too thin the batter will not hold shape upon frying). If the corn mix still looks thick, then add a tablespoons milk at a time intil you get desired consistency.
- Heat oil in a wide large skillet. Once hot using a large spoon, carefully drop approximately 1 -1.5 tablespoons batter into hot oil. Fry 4 minutes or until golden, turning frequently. (Work in batches to avoid overcrowding the pan.)
- Take out the fritters and place it on a kitchen towel to drain oil. Then, if not consuming immedeitly place it on a wored rack to cool down the fritters completely.
- Make a quick sauce by combining 2 parts sour cream, one part mayo, dash of lemon juice, and some chilli powder if desired.
These tastes so good with sweet summer corn