Description
Theres no way around it. These little fritters are addictive. Packing the authentic elote experience into little fried bites that you can’t stop eating!
Ingredients
Scale
For the Fritters
- 4 ears of corn
- 1 1/2 Tbsp chili powder, divided
- 3/4 Tsp salt
- 1 Cup sifted all purpose flour
- 1/4 tsp white sugar
- 1 egg, lightly beaten
- 1/2 cup milk
- 1 Tbsp shortening, melted
- 1 Tsp baking powder
- Oil for frying (high smoke point such as vegetable)
For the Sauce
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/3 cup Cotija Cheese
- 1/4 cup minced cilantro, packed
- Juice and zest of 1 lime
- 1/2 Tsp chili powder
- 1/4 Tsp each – cumin, smoked paprika, cayenne
- Salt to taste
Instructions
For the Fritters
- Preheat grill to high heat
- Remove corn from husks, and brush with oil
- Sprinkle with half the chili powder, and salt to taste
- Grill corn for 2-3 minutes per side
- Remove and cut kernels off the cobs
- Heat a few inches of oil in a heavy pot, or deep fryer to 365 F
- In a medium bowl, combine dry ingredients
- In a separate bowl, beat together milk, melted shortening, and eggs. Stir into the flour mixture, and add the corn kernels.
- Drop Batter by the spoonful into the hot oil, and fry until golden brown. Drain on paper towels
For the Sauce
- Combine all sauce ingredients together in a small bowl, and stir until well incoporated
- Drizzle on top of fritters, or serve on the side as a dip
Notes
The corn is best grilled, but can also be roasted in the oven, or remove the kernels and sauté. Whatever way you choose, make sure you let some char and caramelization form! Also, keep an eye on your oil temp, and don’t overload with batter. The fritters will become soggy if it drops too low, and will burn before the inside can cook if it gets too hot. If you’re like me and enjoy spicy things, add more cayenne to bring on the sweet burn!
- Prep Time: 00:05
- Cook Time: 00:30
- Category: appetizers
- Cuisine: tex mex