If you weren’t already familiar, corn fritters are a fried, battered corn snack that is rooted in the history of the southern United States. Though maize was long a staple of indigenous Americans’ diet, European settlers are understood to have first started frying corn batter in oil utilizing the large cast iron cookware they brought while crossing the Atlantic. Over time and trade, corn and corn recipes spread through the world. Via trade into Southeast Asia, corn fritters became a staple in Indonesia where they’re known as bakwan jagung or perkedel jagung.
We by no means can claim that these little bites tap into all of the impressive history of corn fritters, but this Latin flavor-infused recipe is simply delicious.
Cooking and Serving Tips
The smaller the fritters the faster the fry time will be per side, and the more crisp the interior texture will be. We experienced slightly undercooked centers because our fritters were too large and oil temp too high.
When scooping your Street Corn into the mixed batter, try to tilt or strain the liquid in the tray to avoid over-wetting your batter. This will lead to excess splattering.
Make extra crema if you plan on eating the whole recipe in one sitting… double dips were aplenty.
Serve & Store
Save any leftover fritters in an airtight container for 5 to 7 days in the fridge. Sour cream “crema” can be saved in the fridge for one week in an airtight container.
Pull milk and egg out to reach room temperature. Microwave Street Corn on high for 6 minutes to thaw and cook, then set aside to cool.
Heat neutral oil in a heavy pan, or deep fryer to 325°F.
Combine dry ingredients in a medium bowl. Beat egg, milk, and melted butter together in a bowl, then stir egg mixture into the dry mixture. Add the Street Corn.
Gently drop table-spoonfuls of the fritter batter into the oil, no larger than 1-1/2 inches wide. Beware of splashing hot oil. This will take several batches.
Once the fritters turn a golden brown (30 to 60 seconds per side), remove using a slotted spoon or long tongs and set aside to dry on a paper towel-covered dish.
While the fritters are cooling, prepare the Lime Crema by whisking together the sour cream and lime juice, then topping with Tajin.
Serve the fritters warm with the Lime Crema.
- 3 cups neutral oil for frying
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon white sugar
- 1/2 cup milk
- 1 tablespoon butter, melted
- 2/3 box Beecher’s Street Corn (18 oz), cooked and cooled
- 1 cup soup cream
- 1/2 lime, juiced
- 1/2 teaspoon Tajin Seasoning
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