Crispy Corn Fritters Cilantro (Print-Friendly Version)
Golden, crispy corn patties served with refreshing cilantro cream for a flavorful snack or appetizer.
# Ingredients Required:
→ Fritters
01 -
320 g corn kernels (fresh or thawed frozen)
02 -
2 large eggs
03 -
60 g all-purpose flour
04 -
30 g cornmeal
05 -
0.5 tsp baking powder
06 -
0.5 tsp salt
07 -
0.25 tsp black pepper
08 -
0.25 tsp smoked paprika
09 -
15 g scallions, finely chopped
10 -
15 g fresh cilantro, chopped
11 -
30 g grated cheddar or cotija cheese (optional)
12 -
30-45 ml milk (for batter consistency)
13 -
Olive oil or neutral oil, for frying
→ Cilantro Cream
14 -
120 g sour cream or Greek yogurt
15 -
15 g fresh cilantro, chopped
16 -
15 ml lime juice
17 -
1 garlic clove, minced
18 -
Salt, to taste
# Detailed Directions:
01 -
In a large bowl, combine corn kernels, eggs, flour, cornmeal, baking powder, salt, black pepper, smoked paprika, scallions, cilantro, and cheese if using. Stir until well mixed. Gradually add milk, one tablespoon at a time, to achieve a thick, scoopable batter that holds together but is not runny.
02 -
Heat a skillet over medium heat and add enough oil to coat the bottom. Using a tablespoon, drop portions of batter into the skillet and gently flatten each to form small fritters. Fry for 2 to 3 minutes per side until golden brown and crispy. Transfer fritters to a plate lined with paper towels to drain excess oil.
03 -
While fritters cook, place sour cream or Greek yogurt, chopped cilantro, lime juice, minced garlic, and salt into a blender or food processor. Blend until smooth and creamy.
04 -
Serve the fritters warm with the cilantro cream drizzled on top or on the side for dipping. Optionally, garnish with additional chopped cilantro.
# Helpful Advice:
01 -
Add milk gradually to avoid a runny batter; the consistency should allow easy scooping and hold shape during frying.