Description
Deliciously crispy Mexican Street Corn Fritters are a perfect savory snack or appetizer. Made with fresh corn kernels, cheesy goodness, and a blend of spices, these fritters are pan-fried to golden perfection and bursting with bold flavors of cumin, paprika, and cilantro.
Ingredients
Scale
Main Ingredients
- 2 cups fresh corn kernels (about 2-3 ears of corn)
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- 2 eggs
- Salt and pepper, to taste
- Vegetable oil, for frying
Instructions
- Combine Ingredients: In a large bowl, mix together the fresh corn kernels, all-purpose flour, cornmeal, chopped cilantro, green onions, shredded cheddar cheese, cumin, paprika, cayenne pepper if using, eggs, salt, and pepper until fully incorporated, forming a thick batter.
- Heat Oil: Pour vegetable oil into a large skillet until it is about 1/2-inch deep and heat over medium heat until shimmering and hot enough for frying.
- Form and Fry Fritters: Scoop spoonfuls of the batter into the hot oil and gently flatten each with a spatula to form patties. Fry each side for 3 to 4 minutes until they turn golden brown and crispy.
- Drain Excess Oil: Remove the fritters from the skillet and place on paper towels to drain off any excess oil, ensuring a crispy texture.
- Serve: Serve the fritters hot, perfect as a snack or side dish, and enjoy the burst of Mexican street corn flavors.
Notes
- For extra heat, add cayenne pepper as desired or omit for a milder flavor.
- Use fresh corn for best texture and sweetness; frozen corn can be substituted if thawed and drained well.
- To keep fritters warm while cooking the batch, place them on a baking sheet in a 200°F oven.
- Serve with a dollop of sour cream or a squeeze of lime for enhanced flavor.
- Ensure oil temperature is medium heat to avoid burning fritters while cooking inside through.
