These crispy-on-the-outside, soft-on-the-inside corn fritters are loaded with sweet corn, melty cheese, and just the right amount of seasoning. Served with fresh pico de gallo and a cool avocado crema, they're perfect as an appetizer, side dish, or light meal.
These crispy-on-the-outside, soft-on-the-inside corn fritters are loaded with sweet corn, melty cheese, and just the right amount of seasoning. Served with fresh pico de gallo and a cool avocado crema, they're perfect as an appetizer, side dish, o...
Author:
Matt Hussey
Ingredients
Corn Fritters
½ cup all-purpose flour
½ cup masa harina (Maseca)
1 Tbsp sugar
1 tsp SPG or all-purpose seasoning, plus more to taste
½ cup half-and-half or whole milk, plus 2 to 4 Tbsp more if needed
2 large eggs
1 cup frozen sweet corn, thawed
½ cup creamed corn (optional)
½ cup shredded queso quesadilla cheese or Monterey Jack cheese
Preheat your Blackstone or griddle to medium heat, about 350°F.
In a large bowl, whisk together the flour, masa harina, sugar, and seasoning.
Add the half-and-half and eggs, whisking until the batter is smooth and thick but still scoopable. If needed, add 2 to 4 tablespoons of additional half-and-half or milk to reach the desired consistency.
Fold in the sweet corn, creamed corn (if using), and shredded cheese until evenly combined.
In a separate bowl, combine the tomato, jalapeño, red onion, cilantro, lime juice, and seasoning to make the pico de gallo. Stir well and adjust seasoning to taste.
In another small bowl, mix together the Mexican crema and mashed avocado. Add lime juice and chipotle hot sauce, if desired.
Lightly oil the griddle. Scoop about 2 tablespoons of batter onto the griddle for each fritter, leaving space between them.
Cook for 2 to 3 minutes, or until the bottoms are golden brown. Add a little more oil around the edges if needed, then flip and cook for another 2 to 3 minutes until cooked through and golden.
Transfer the fritters to a wire rack to keep them crisp while you finish cooking the remaining batter.
Serve warm with the avocado crema and fresh pico de gallo.
