Crunchy Spicy Corn Snack (Print Version)
# Ingredients:
→ Main Fixings
01 -
2 large eggs
02 -
1/4 cup finely ground cornmeal
03 -
1/4 teaspoon black pepper
04 -
1/4 teaspoon garlic powder
05 -
1/2 teaspoon ground cumin
06 -
1/2 teaspoon chili powder (adjust to what you like)
07 -
1/4 teaspoon smoked paprika
08 -
1/4 cup grated cotija cheese (try Parmesan if you can't find cotija)
09 -
1/4 teaspoon salt
10 -
1/4 cup milk
11 -
2 cups frozen corn (or cooked fresh corn)
12 -
1/4 cup all-purpose flour
13 -
2 tablespoons vegetable oil (you'll fry with this)
14 -
1/2 teaspoon baking powder
15 -
2 tablespoons fresh cilantro, chopped small
→ For Topping
16 -
Extra cotija cheese (no pressure, it's optional)
17 -
Fresh lime juice, about a tablespoon
18 -
A bit of chili powder if you want more spice (optional)
# Instructions:
01 -
In a big mixing bowl, stir together the flour, cornmeal, baking powder, chili powder, cumin, garlic powder, paprika, salt, and pepper.
02 -
Pour in the milk, eggs, and fresh cilantro. Stir until the mixture turns smooth. Toss in the corn and cheese and mix until it's all nicely combined.
03 -
Heat up the vegetable oil in a skillet over medium-high heat, making sure that it's hot enough before starting.
04 -
Scoop out batter with a tablespoon and drop it into the hot oil. Flatten each a bit with the back of the spoon. Cook for about 2-3 minutes on each side, or until you see a golden and crispy texture.
05 -
Take the cooked fritters out and place them on a plate lined with paper towels to soak up any extra oil. Add lime juice and sprinkle with extra cheese and chili powder if you'd like.
06 -
Serve these warm and enjoy them with salsa, guacamole, or sour cream as dipping options.
# Notes:
01 -
For an extra kick, you can add minced jalapeños or a little pinch of cayenne to the batter.
02 -
Want a healthier option? Instead of frying, pop them in the oven at 375°F for about 15-20 minutes.
03 -
You can prep these earlier and reheat them later in the oven for a great crispy finish.