Smoky Southwest Street Corn Fritters

Allergens

Eggs, Milk, Dairy (cotija cheese), Gluten (wheat-based flour)

Ingredients

• 4 cups fresh or frozen corn kernels
• 1 cup all
• purpose flour
• 2 eggs
• 1/2 cup milk
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste
• Vegetable oil, for frying Toppings:
• 1 cup sour cream
• 1/2 cup crumbled cotija cheese
• 1 lime, cut into wedges
• Fresh cilantro leaves
• Hot sauce, to taste (optional)

Instructions

1. In a large bowl, combine corn kernels, flour, eggs, milk, smoked paprika, ground cumin, garlic powder, cayenne pepper (if using), salt, and black pepper. Mix well to combine.
2. Heat about 1 inch of vegetable oil in a deep frying pan over medium high heat to 350°F (175°C).
3. Using a cookie scoop or tablespoon, carefully drop spoonfuls of the corn mixture into the hot oil, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 2 3 minutes per side. Remove fritters from the oil using a slotted spoon and transfer them to a paper towel lined plate to drain.
4. Repeat with remaining corn mixture.
5. In a small bowl, mix together sour cream and lime juice. Season with salt and pepper to taste.
6. Arrange fried corn fritters on a serving platter and top with crumbled cotija cheese, a dollop of the sour cream lime mixture, lime wedges, fresh cilantro leaves, and hot sauce (if using).

Chef’s Insight

The secret to perfectly crispy corn fritters is not overcrowding the pan, allowing each batch to cook evenly and achieve that perfect golden crust.

Notes

This recipe is designed to ignite the senses with sizzling, smoky flavors reminiscent of a bustling street fair. The combination of fresh corn kernels, tangy lime, and a touch of heat will transport you straight to game day bliss.