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Elote Fritters

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Fill a pot with 2 to 3 inches oil and preheat to 350°F.
  2. Preheat oven to 400°F.
  3. For the roasted corn: In a mixing bowl, toss together the oil, corn kernels and 1 ½ teaspoons Mexican seasoning together until well combined.
  4. 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.
  5. For the fritters: Pour water into medium pot and add butter, salt and pepper and bring to a boil.
  6. 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.
  7. Place dough into a stand mixer fitted with a paddle attachment and run on medium speed, allowing steam to escape.
  8. Once most of the steam has dissipated add eggs, one at a time, scraping down the sides of the bowl after each addition.
  9. 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.
  10. 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.

  11. 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).
  12. 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

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

% 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.