Elote Fritters

Name: Elote Fritters
Prep time: 20 min
Cook time: 45 min
Yield: 6 serving
Ingredients: 3 ears corn, kernels removed and cobs discarded; 2 teaspoons extra virgin olive oil; 2 ½ teaspoons Tajín; 1 ½ cups water; ¾ cup all purpose flour; ¾ cup white cornmeal; 2 tablespoons unsalted butter, softened; 1 ¼ teaspoon salt; ¼ to ½ teaspoon cracked black pepper; 2 eggs; ½ cup Crumbled queso fresco; vegetable oil for frying; ½ cup mayonnaise; ½ lime, zested and juiced; 2 tablespoons cilantro, minced; salt and pepper to taste; Lime wedges; Crumbled queso fresco

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
6
Calories
404 kcal
Course
Appetizer, Snacks
Cuisine
Vegetarian

Elote Fritters

Joelle Cantu

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

3 ears corn, kernels removed and cobs discarded
2 teaspoons extra virgin olive oil
2 ½ teaspoons Tajín or any other Mexican seasoning of your choice, store bought or homemade
1 ½ cups water
¾ cup all purpose flour
¾ cup white cornmeal
2 tablespoons unsalted butter, softened
1 ¼ teaspoon salt
¼ to ½ teaspoon cracked black pepper
2 eggs
½ cup Crumbled queso fresco
vegetable oil for frying

cilantro-mayo sauce

½ cup mayonnaise can substitute sour cream, Mexican crema or [Greek] yogurt
½ lime, zested and juiced
2 tablespoons cilantro, minced
salt and pepper to taste

garnishes

Lime wedges
Crumbled queso fresco

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Instructions

Fill a pot with 2 to 3 inches oil and preheat to 350°F.
Preheat oven to 400°F.
For the roasted corn: In a mixing bowl, toss together the oil, corn kernels and 1 ½ teaspoons Mexican seasoning together until well combined.
Spread mixture onto a baking sheet and roast for 15-20 minutes, stirring halfway through, or until the kernels begin to blister. Remove from oven and set aside.
For the fritters: Pour water into medium pot and add butter, salt and pepper and bring to a boil.
Once mixture has come to a boil, add flour and cornmeal and quickly stir with a wooden spoon, until dough forms. Continue to stir over medium heat, for about 5 minutes.
Place dough into a stand mixer fitted with a paddle attachment and run on medium speed, allowing steam to escape.
Once most of the steam has dissipated add eggs, one at a time, scraping down the sides of the bowl after each addition.
Lower the mixer speed to low and add roasted corn, queso fresco, and remaining teaspoon of seasoning into the pate a choux (the doughy/battery mixture) until fully incorporated.
Once oil is hot, add 1 1/2 tablespoon sized balls of the mixture into the oil (you’ll have to do this in batches); make sure not to crowd the pot/skillet. 
Fry each fritter for 4 to 6 minutes, flipping halfway if necessary. Drain on a paper towel and transfer fritters to a platter and top with more queso fresco and serve with lime wedges and cilantro-cream sauce (instructions below).
For cilantro cream sauce: Place all ingredients in a small mixing bowl and whisk together. Season with salt and pepper and stir. Chill until ready to use. Before serving, allow sauce to sit out at room temperature for 10-15 minutes.

Notes

*Makes 25-30 Fritters

Nutrition Information

Show Details

Calories 404kcal (20%) Carbohydrates 38g (13%) Protein 9g (18%) Fat 25g (38%) Saturated Fat 7g (35%) Cholesterol 79mg (26%) Sodium 712mg (30%) Potassium 285mg (8%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 418IU (8%) Vitamin C 3mg (3%) Calcium 105mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 404 kcal

% Daily Value*

Calories	404kcal	20%
Carbohydrates	38g	13%
Protein	9g	18%
Fat	25g	38%
Saturated Fat	7g	35%
Cholesterol	79mg	26%
Sodium	712mg	30%
Potassium	285mg	6%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	418IU	8%
Vitamin C	3mg	3%
Calcium	105mg	11%
Iron	3mg	17%