Elotes Corn Fritters

Elotes Corn Fritters




Prep Time: 20 Min
Cook Time: 12 - 15 Min

Yields: Approx. 12 Fritters

WHAT YOU NEED

• Oil for Frying
• 1 C All Purp. Flour
• 1 Tsp. Baking Powder
• 1/2 Tsp. Sea Salt
• 1/4 Tsp. Sugar
• 1/2 C 2% Milk
• 1 Large Free-Range Egg
• 1 Tbsp. Unsalted Butter, melted & cooled
• 2 Cobs Fresh Sweet Corn, stripped from cob
• 1 clove Garlic, crushed & pressed
• 1 Jalapeno, seeded & diced
• 1/4 C Grana Padano, grated
• 1/4 C Feta, crumbled
• 1/4 Tsp. Red Pepper Flakes
• 1/2 Tsp. Tajin
• 1 Lime, zested
• OPTIONAL TOPPINGS - Fresh Cilantro, Sour Cream, Crumbled feta, Grana Padano, Lime Zest, Green Onions, Tajin

DIRECTIONS

• Sift the flour, salt, and baking powder into a mixing bowl. Add the tajin, pepper flakes, and sugar, and stir it together. In a separate bowl, whisk the egg and add the milk & melted butter. Pour the wet in to the dry and begin folding it together until it looks wet and clumpy. Now, add everything else and fold together until combined & a wet, sticky dough / batter has formed. Let sit for about 15 minutes.
• Preheat your oil in a deep fryer / deep pot to about 365 F. Once heated, drop in heaping tablespoons of the dough, working in batches. Fry on all sides until nice and golden brown. Strain and place on a paper towel lined plate. Season immediately with sea salt and continue until all fritters are cooked. You should get about 12.

• Serve individually or set up a nice serving plate and garnish with some / all of my suggested toppings. Don't skip the Tajin or lime zest, they really make the fritters pop! ENJOY!

Fritters can be frozen once cooked & cooled. Put in a freezer safe bag for 2 - 3 months. Reheat in the oven until warmed through and nice and crispy.

HAPPY VEG