Spicy Corn & Cotija Fritters
These crispy corn fritters are packed with sweet corn kernels and salty, crumbly cotija cheese, offering a delightful textural contrast. They are lightly spiced with a hint of jalapeño for a perfect savory snack with a Mexican twist.
Prep Time
25 min
Difficulty
Easy
Servings
4
Calories
220 kcal
Instructions
- 1
In a large bowl, combine corn kernels, crumbled cotija cheese, diced jalapeño, and chopped red onion.
- 2
In a separate small bowl, whisk together the egg and milk.
- 3
Add the flour, baking powder, salt, and pepper to the corn mixture and stir to combine.
~1 min - 4
Pour the egg and milk mixture into the corn and flour mixture. Stir until just combined, being careful not to overmix.
~1 min - 5
Heat the vegetable oil in a frying pan over medium heat.
~3 min - 6
Carefully drop spoonfuls of the batter into the hot oil, about 2 tablespoons per fritter. Do not overcrowd the pan.
- 7
Fry for 2-3 minutes per side, until golden brown and cooked through. You may need to adjust the heat to prevent burning.
~6 min - 8
Remove the fritters from the pan and place them on a plate lined with paper towels to drain excess oil.
- 9
Serve hot.
Tips
- For extra flavor, add a pinch of cumin to the batter. You can also serve these with a dollop of sour cream or a spicy salsa.
- Leftover fritters can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or air fryer for best crispiness.
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