Description
Esquites Fritters are a delicious and crispy appetizer inspired by traditional Mexican street corn. These golden corn fritters are loaded with sweet corn kernels, spicy jalapeño, and crumbly cotija cheese, fried to perfection and served with a tangy lime-garlic sauce. Perfect for a snack or party dish, these fritters bring bold flavors and satisfying crunch in every bite.
Ingredients
Scale
For the Sauce
- 1/2 cup sour cream
- 2 Tbsp. mayonnaise
- 1 Tbsp. lime juice
- 1 garlic clove, grated
For the Fritters
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1 tsp. granulated sugar
- 1 tsp. chili powder
- Freshly ground black pepper, to taste
- 1/3 cup buttermilk, at room temperature
- 1 large egg, at room temperature
- 2 Tbsp. melted butter
- 1 1/2 cups corn kernels, defrosted and drained if frozen
- 1 jalapeño, seeds and veins removed, minced
- 2 Tbsp. cotija cheese, crumbled, plus more for garnish
- Vegetable oil, for frying
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Make the sauce: In a medium bowl, whisk together the sour cream, mayonnaise, lime juice, and grated garlic until smooth. Set aside to let the flavors meld.
- Mix dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, cornmeal, baking powder, kosher salt, granulated sugar, chili powder, and freshly ground black pepper until well combined.
- Combine wet ingredients and corn mixture: In a large bowl, whisk the buttermilk, egg, and melted butter until smooth. Stir in the corn kernels, minced jalapeño, and crumbled cotija cheese. Gently fold in the dry ingredient mixture until no dry spots remain, using a flexible spatula for best results.
- Fry the fritters: Heat about 2 tablespoons of vegetable oil in a large skillet over medium heat until shimmering. Drop heaping tablespoons of batter into the hot oil, cooking each fritter for about 2 minutes per side until golden brown and crisp. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Add more oil as needed and continue frying the remaining batter.
- Serve: Garnish the fritters with additional crumbled cotija cheese and fresh cilantro leaves. Serve with the prepared lime-garlic sauce on the side along with lime wedges for squeezing over the fritters.
Notes
- Make sure the buttermilk and egg are at room temperature before mixing to ensure the batter blends smoothly.
- Adjust the amount of jalapeño based on desired spice level.
- Use a flexible rubber spatula to gently fold batter to keep fritters light and tender.
- Keep fritters warm in a low oven if frying in batches to serve them hot.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Serve immediately for best texture as fritters can lose crispness when cooled.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Keywords: Esquites, Corn Fritters, Mexican street corn, Appetizer, Fried corn cakes, Cotija cheese, Jalapeño fritters, Lime-garlic sauce
