Elote Fritters
User Reviews
5
8 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
45 mins
-
Servings
6
-
Calories
404 kcal
-
Cuisine
Vegetarian
Elote Fritters
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 3 corn kernels removed from ears, cobs discarded
- 2 teaspoons extra virgin olive oil
- 2 ½ teaspoons tajin seasoning 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 butter unsalted, softened
- 1 ¼ teaspoon salt
- ¼ to ½ teaspoon black pepper cracked
- 2 egg
- ½ cup queso fresco crumbled
- 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 to taste
- black pepper to taste
garnishes
- lime wedges
- queso fresco crumbled
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
(6%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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