Corn Fritters Cilantro (Printable Version)
Golden crunchy corn cakes with a cool cilantro cream that’s perfect as a snack or starter.
# Ingredients You'll Need:
→ Fritters
01 -
Fresh or thawed frozen corn kernels, 320 g
02 -
2 big eggs
03 -
All-purpose flour, 60 g
04 -
Cornmeal, 30 g
05 -
Salt, half a teaspoon
06 -
Baking powder, half a teaspoon
07 -
Black pepper, quarter teaspoon
08 -
Smoked paprika, quarter teaspoon
09 -
Chopped scallions, 15 g
10 -
Chopped fresh cilantro, 15 g
11 -
Grated cheddar or cotija cheese, 30 g (optional)
12 -
30 to 45 ml milk to loosen batter
13 -
Oil (olive or neutral) to fry
→ Cilantro Cream
14 -
120 g sour cream or Greek yogurt
15 -
Chopped fresh cilantro, 15 g
16 -
15 ml lime juice
17 -
One garlic clove, minced
18 -
Salt to your taste
# Detailed Preparation Steps:
01 -
Start by tossing corn, eggs, flour, cornmeal, baking powder, salt, pepper, paprika, scallions, cilantro, and cheese if you want in a big bowl. Stir it well. Then add milk slowly, spoon by spoon. You want a thick mix that’s easy to scoop and sticks together but isn’t watery.
02 -
Heat your pan over medium heat. Pour in enough oil to cover the bottom. Spoon some batter into the pan and gently press it down to shape little fritters. Cook them for about 2 to 3 minutes on each side until they turn golden and crisp. Put them on paper towels to soak up extra oil.
03 -
While frying, throw sour cream or yogurt, cilantro, lime juice, garlic, and salt into a blender or food chopper. Blend until smooth and creamy.
04 -
Serve your fritters hot with the cilantro cream on top or on the side for dipping. You can throw on some extra chopped cilantro if you like.
# Helpful Tips:
01 -
Add milk bit by bit so your batter doesn’t get too thin. It should be thick enough to scoop and hold together when frying.