Elote Corn Fritters – Fun to Make, and Even More Fun to Eat!

A little Spicy, a little Sweet. These Elote Corn Fritters are great for sharing, or binging on the couch with a beer and Netflix.

Let’s be honest, what isn’t better fried? Seeing those golden bubbles surround a glorious dollop of batter is almost enough to bring a tear to my eye. I don’t get away with it too often at home, because my wife has a bionic nose that’s particularly sensitive to the smell of fried foods. Seriously, I found that out the hard way when I stopped by an allsups gas station on the way to her house and indulged in a chimichanga. I was maybe in the store 3 minutes. Her first question when I got to her house was if I had been in a restaurant. Ya, her sniffer is that strong. But even she had to admit that these fritters were worth it!

What is Elote?

Elote (or mexican street corn) is a highly popular mexican street food. And for good reason! Traditionally, sweet corn is grilled to charred perfection, then slathered with a creamy sauce flavored with cilantro, chili, and lime, and finished with a heavy sprinkle of crumbled cotija cheese. All the flavors come together to hit the perfect balance of sweet, savory, spicy, and a citrusy sour pop. Elotes are delicious as is, and a side dish that I make on a regular basis. But being a texan, I thought I had to fulfill my duties, and fry them up!

Fritter Batter

Fritters can be sweet or savory, and are very easy to make. A simple fritter batter can be used as a base to create countless varieties. Add fresh produce like zucchini to go the savory route, or add fruit, such as apples and a little extra sugar for a sweet treat. The batter itself is similar to a doughnut batter, but instead of forming into a ring, spoonfuls are dropped into hot oil to create the delicious little lumps.

Cooking the Corn

Grilled: Elotes are best when grilled. The slightly bitter char that develops from the direct flame is an amazing compliment to the sweet corn. I prefer to keep this method consistent when cooking the corn for these fritters, but don’t let that discourage you if you find yourself without access or willingness to fire up a grill. These other methods will still produce some seriously tasty results.

Roasting: Roasting the corn in the oven is another option. Preheat the oven to 400 degrees, brush the corn with oil and sprinkle with chili powder and salt. Roast for about 20 minutes, turning once halfway through.

Sauté: If you prefer, you can also take the kernels off the cob, then sauté over medium high heat. Swirl some oil in the hot pan, add corn, and season with salt and chili powder. You want the corn to caramelize a bit, so stir occasionally, allowing some color to form.

Frying Tips

Deep Fryers: Deep frying is best for these elote corn fritters, because dropping spoonfuls into a few inches of hot oil allows the batter to be fully covered and forms an even outer crust. There are plenty of inexpensive countertop fryers that you can find on amazon or on the shelves of most big box stores. These offer safety features, like magnetic chords that will release if yanked (keeping hot oil from spilling). They also have built in timers and thermometers that regulate the oil temperate, and help keep consistent temps.

Stove Top: If you don’t feel like buying a full on deep fryer, a pot with a few inches of oil, will work too. A thermometer will be helpful, but honestly, you can get by without one. Just heat the oil over medium to medium high heat, and drop in a test dollop. If the bubbling is too aggressive, and your batter starts browning immediately, turn the heat down, wait a few minutes, and try again. The insides of the fritters need to be able to cook through before the outside gets too dark.

Getting Saucy

The creamy sauce that gets slathered on elotes is a major component of the iconic experience. These fritters are great alone, but serving them with the sauce really brings it all home. You could also dip them in salsa, sour cream, aioli, or if you’re feeling adventurous, maybe even our blueberry jalapeño jam! There’s plenty of options that would work, but the original sauce is the best way to get as close to the authentic elote flavors.

Fry up some Elote Corn Fritters for yourself!

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What did you think?

I hope you enjoy these Elote Corn Fritters! If your over 21, try ’em with a nice cold dill pickle michelada. If you like this recipe, please give it 5 stars, and share on social! Check out our other recipes, and subscribe to our newsletter to never miss a post!