Zesty corn fritters with cheese (Print Version)
# Ingredients:
01 -
2 cups frozen corn kernels (or fresh corn, cooked)
02 -
1/4 cup all-purpose flour
03 -
1/4 cup cornmeal
04 -
1/2 teaspoon baking powder
05 -
1/2 teaspoon chili powder (adjust to taste)
06 -
1/2 teaspoon ground cumin
07 -
1/4 teaspoon garlic powder
08 -
1/4 teaspoon smoked paprika
09 -
1/4 teaspoon salt
10 -
1/4 teaspoon black pepper
11 -
2 large eggs
12 -
1/4 cup milk
13 -
2 tablespoons finely chopped fresh cilantro
14 -
1/4 cup grated cotija cheese (or Parmesan cheese as a substitute)
15 -
2 tablespoons vegetable oil (for frying)
16 -
1 tablespoon fresh lime juice (for garnish)
17 -
Additional chili powder and cotija cheese for garnish (optional)
# Instructions:
01 -
In a large bowl, combine the flour, cornmeal, baking powder, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Give everything a good stir until all these dry ingredients are well mixed together.
02 -
Add the eggs, milk, and chopped cilantro to your bowl with the dry mixture. Stir until you have a smooth batter without any dry pockets. Then gently fold in the corn kernels and grated cotija cheese, making sure the corn is distributed evenly throughout.
03 -
Place a large skillet over medium-high heat and add the vegetable oil. Let it heat up until it's hot but not smoking - you can test it by dropping a tiny bit of batter in; it should sizzle immediately.
04 -
Once your oil is hot, drop tablespoon-sized portions of the batter into the skillet. Use the back of your spoon to flatten them slightly into little fritters. Let them cook for about 2-3 minutes on each side until they're golden brown and crispy around the edges.
05 -
Transfer the cooked corn bites to a plate lined with paper towels to soak up any extra oil. While they're still warm, drizzle them with fresh lime juice and sprinkle with a little extra chili powder and cotija cheese if you'd like.
06 -
These little bites are best enjoyed warm. Serve them as an appetizer or snack with your favorite dips like salsa, sour cream, or guacamole on the side for dunking.
# Notes:
01 -
These corn bites can be baked instead of fried by placing them on a parchment-lined baking sheet at 375°F (190°C) for 15-20 minutes until golden and crispy.
02 -
For extra heat, add a diced jalapeño or a pinch of cayenne pepper to the batter.
03 -
You can substitute cotija cheese with feta or queso fresco if needed.