Newsletter Recipes
Elotes Fritters
Ingredients:
- 3 ears corn, kernels removed and cobs discarded
- 2 teaspoons extra virgin olive oil
- 2 ½ teaspoons Tajin or any other Mexican seasoning of your choice, store bought or homemade
- 1 ½ cups water
- ¾ cup all purpose flour
- ¾ cup white cornmeal
- 2 tablespoons unsalted butter, softened
- 1 ¼ teaspoon salt
- ¼ to ½ teaspoon cracked black pepper
- 2 eggs
- ½ cup crumbled queso fresco
- Vegetable oil for frying
Cilantro-mayo sauce
- ½ cup mayonnaise can substitute sour cream, Mexican crema or [Greek] yogurt
- ½ lime, zested and juiced
- 2 tablespoons cilantro, minced
- Salt and pepper to taste
Garnishes
- Lime wedges
- Crumbled queso fresco
Instructions:
- Fill a pot with 2 to 3 inches oil and preheat to 350°F.
- Preheat oven to 400°F.
- For the roasted corn: In a mixing bowl, toss together the oil, corn kernels and 1 ½ teaspoons Mexican seasoning together until well combined.
- Spread mixture onto a baking sheet and roast for 15-20 minutes, stirring halfway through, or until the kernels begin to blister. Remove from oven and set aside.
- For the fritters: Pour water into medium pot and add butter, salt and pepper and bring to a boil.
- Once mixture has come to a boil, add flour and cornmeal and quickly stir with a wooden spoon, until dough forms. Continue to stir over medium heat, for about 5 minutes.
- Place dough into a stand mixer fitted with a paddle attachment and run on medium speed, allowing steam to escape.
- Once most of the steam has dissipated add eggs, one at a time, scraping down the sides of the bowl after each addition.
- Lower the mixer speed to low and add roasted corn, queso fresco, and remaining teaspoon of seasoning into the pate a choux (the doughy/battery mixture) until fully incorporated.
- Once oil is hot, add 1 1/2 tablespoon sized balls of the mixture into the oil (you’ll have to do this in batches); make sure not to crowd the pot/skillet.
- Fry each fritter for 4 to 6 minutes, flipping halfway if necessary. Drain on a paper towel and transfer fritters to a platter and top with more queso fresco and serve with lime wedges and cilantro-cream sauce (instructions below).
- For cilantro cream sauce: Place all ingredients in a small mixing bowl and whisk together. Season with salt and pepper and stir. Chill until ready to use. Before serving, allow sauce to sit out at room temperature for 10-15 minutes.
Yield:
6 servings (25-30 Fritters)
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