Elote Fritters
These amazing Elote Fritters from Erin Jeanne McDowell's second cookbook, Savory Baking, are one of the best fritters you'll ever make!
Equipment
- Mixing Bowls
- skillet
Ingredients
Fritters
- 3 cups corn kernels (from about 4 ears of corn)
- 1 bunch scallions thinly sliced
- 1/4 cup chopped fresh cilantro
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 2 large eggs whisked
- 1/4 cup half and half or whole milk
- 1/2 cup grated Cotija cheese (or queso fresco or feta)
- 1/4 cup neutral oil
Finishing
- 1/4 cup sour cream
- 3 tablespoons mayonnaise
- 2 tablespoons fresh lime juice
- 1 garlic clove grated
- 3/4 teaspoon chili powder
- Grated Cotija cheese
- chopped fresh cilantro
- Lime wedges for serving
Instructions
- Make the corn fritters: In a medium bowl, toss together the corn, scallions, and cilantro until well combined.
- In a separate bowl, whisk the flour, baking powder, salt and pepper to combine. Add the eggs and half-and-half or milk and whisk until well combined. Fold in the corn mixture and Cotija.
- In a large nonstick skillet, heat the oil over medium heat. Once hot, working in batches, scoop 80g/heaping-1/4-cup mounds of batter into the skillet, without crowding. Use a spatula to gently flatten the fritters and panfry until evenly golden brown on the bottom, 3 to 4 minutes. Flip and cook until golden on the other side, 2 to 3 minutes more. Transfer the fritters to a wire rack and continue cooking the rest.
- To serve, in a small bow, whisk the sour cream, mayonnaise, lime juice, garlic, and chili powder together. Spoon a thin layer of this mixture over each fritter and sprinkle with Cotija and cilantro. Serve immediately with lime wedges. Enjoy!
Notes
Taken from Erin Jeanne McDowell's cookbook, Savory Baking.