Mexican Corn Fritters can be made with either fresh or frozen corn. The batter is made with chickpea flour and cornflour which makes these gluten free too. Flavoured with jalapenos, paprika and lots of fresh cilantro, these are crispy outside and have a balance of sweet and spicy flavours that are so yum! Watch the recipe video above for step by step directions.
Mexican Corn Fritters
- 1/2 cup Besan or Chickpea Flour
- 1/4 cup Cornflour
- 3/4 teaspoon Salt
- 1 teaspoon Chilli Powder/ Paprika
- 1 teaspoon Sugar
- 2 Eggs, beaten
- 1 tablespoon Lime Juice
- Zest of 1 Lemon
- 3/4 cup grated Cheddar Cheese
- 1 Jalapeno, deseeded and chopped
- 1/4 cup chopped Spring Onions
- 2 tablespoon fresh Cream
- 3 cups Sweet Corn Kernels
- 1/3 cup fresh chopped Coriander with stems
- 1/3 cup Canola or any other Vegetable Oil for frying
Cheddar Dipping Sauce
- 1/4 cup Mayonnaise
- 1/4 cup Sour Cream
- 1 tablespoon Lemon Juice
- 2 tablespoon grated Cheddar Cheese
- 1/4 cup finely chopped fresh Coriander
- Pinch of Salt
- In a bowl add both the flours, salt, chilli powder and sugar. Give it a stir to mix together. Add the lemon juice, lemon zest, cheese, chopped jalapeno and eggs and mix everything together to get the consistency of a thick batter. Finally add cream, spring onions, corn kernels and coriander and give everything a good stir to get a batter of dropping consistency.
- Heat oil in a frying pan and use an ice cream scoop to drop scoops of batter on to the pan to make fritters. Flatten the batter with the back of a spatula. Cook on one side till golden and once the edges start to brown, flip the fritters over to cook till golden on the other side. Transfer to a paper towel lined platter.
- Make fritters the same way with the balance batter, adding more oil to the pan if required.
- To make the dipping sauce, whisk together the mayonnaise, sour cream, cheese, salt and the coriander. Serve the fritters topped with the sauce.
Which Corn to use: You can use either fresh or frozen corn kernels to make these corn fritters. If using frozen corn, thaw it and drain any extra liquid before adding them to the batter. If using canned corn, drain all the liquid and then add them to get the consistency of the batter right.
Refrigerating the batter: You can make the batter ahead of time and refrigerate it for up to 2 hours if required. Give it a quick stir and then start frying.
Spring Onions: Spring Onions can easily be swapped for regular onions which are finely chopped
Reheating Corn Fritters: To reheat these fritters, add a teaspoon of oil to a pan and reheat them on high flame by cooking them in the pan for a minute or two on each side. Alternatively you can also reheat them in a preheated 400F/200C oven till they are warm and crispy (about 5-8 minutes)