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    Home > Blog > Appetizers > Elote Fritters

    Elote Fritters

    by Teri Lyn Fisher · Published: May 2, 2013 · Modified: Aug 10, 2020

    Jump to Recipe

    A close up of elote fritters with lime wedges and a ramekin of cilantro mayo.

    A close up of corn on a the cob for elote fritters.

    A close up of roasted corn for elote fritters.
    A close up of elote fritters broken open to reveal corn inside.

    When we think of Cinco de Mayo elote, the deliciously seasoned Mexican street corn is the second thing that comes to mind…after ice-cold margaritas of course! We wanted to do our own twisted version of this popular and taste treat so we decided to loose the cobs and sticks and turn them into yummy bite sized Elote Fritters…with a dipping sauce of course.

    A close up of elote fritters dipped in cilantro mayo with lime wedges.

    Other elote inspired recipes: 

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    Elote Bruschetta
    A plate of elote mac and cheese on a marble countertop.
    Elote Baked Mac and Cheese
    A close up of buttery jalapeño corn cakes.
    Corn Cakes
    A close up of elote fritters with lime wedges and a ramekin of cilantro mayo.

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    A close up of elote fritters with lime wedges and a ramekin of cilantro mayo.

    Elote Fritters

    5 from 4 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 20 minutes mins
    Cook Time: 45 minutes mins
    Servings: 6

      INGREDIENTS  

    • 3 ears corn, kernels removed and cobs discarded
    • 2 teaspoons extra virgin olive oil
    • 2 ½ teaspoons Tajin or any other Mexican seasoning of your choice, store bought or homemade
    • 1 ½ cups water
    • ¾ cup all purpose flour
    • ¾ cup white cornmeal
    • 2 tablespoons unsalted butter, softened
    • 1 ¼ teaspoon salt
    • ¼ to ½ teaspoon cracked black pepper
    • 2 eggs
    • ½ cup crumbled queso fresco
    • vegetable oil for frying

    cilantro-mayo sauce

    • ½ cup mayonnaise can substitute sour cream, Mexican crema or [Greek] yogurt
    • ½ lime, zested and juiced
    • 2 tablespoons cilantro, minced
    • salt and pepper to taste

    garnishes

    • lime wedges
    • crumbled queso fresco

      INSTRUCTIONS  

    • Fill a pot with 2 to 3 inches oil and preheat to 350°F.
    • Preheat oven to 400°F.
    • For the roasted corn: In a mixing bowl, toss together the oil, corn kernels and 1 ½ teaspoons Mexican seasoning together until well combined.
    • Spread mixture onto a baking sheet and roast for 15-20 minutes, stirring halfway through, or until the kernels begin to blister. Remove from oven and set aside.
    • For the fritters: Pour water into medium pot and add butter, salt and pepper and bring to a boil.
    • Once mixture has come to a boil, add flour and cornmeal and quickly stir with a wooden spoon, until dough forms. Continue to stir over medium heat, for about 5 minutes.
    • Place dough into a stand mixer fitted with a paddle attachment and run on medium speed, allowing steam to escape.
    • Once most of the steam has dissipated add eggs, one at a time, scraping down the sides of the bowl after each addition.
    • Lower the mixer speed to low and add roasted corn, queso fresco, and remaining teaspoon of seasoning into the pate a choux (the doughy/battery mixture) until fully incorporated.
    • Once oil is hot, add 1 1/2 tablespoon sized balls of the mixture into the oil (you’ll have to do this in batches); make sure not to crowd the pot/skillet.

    • Fry each fritter for 4 to 6 minutes, flipping halfway if necessary. Drain on a paper towel and transfer fritters to a platter and top with more queso fresco and serve with lime wedges and cilantro-cream sauce (instructions below).
    • For cilantro cream sauce: Place all ingredients in a small mixing bowl and whisk together. Season with salt and pepper and stir. Chill until ready to use. Before serving, allow sauce to sit out at room temperature for 10-15 minutes.

      NOTES  

    • *Makes 25-30 Fritters
    Calories: 404kcal Carbohydrates: 38g Protein: 9g Fat: 25g Saturated Fat: 7g Cholesterol: 79mg Sodium: 712mg Potassium: 285mg Fiber: 4g Sugar: 4g Vitamin A: 418IU Vitamin C: 3mg Calcium: 105mg Iron: 3mg

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    May 2, 2013 / 20 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Beer Battered Fried Olives
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    Reader Interactions

    May 2, 2013 / 20 Comments

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    1. John Coldwell

      September 11, 2016 at 12:54 pm

      It sure looks great but I cannot get the link to work. It goes to the website, but nothing loads.

      Reply
      • Teri Lyn Fisher

        September 11, 2016 at 2:44 pm

        Sorry! The people we did this post with took down there website and did not tell us. We will update soon!

        Reply
      • Teri Lyn Fisher

        September 11, 2016 at 2:46 pm

        Updated!!!

        Reply
    2. El Cajón de las Especias

      May 06, 2013 at 4:51 am

      We always give such great ideas for fun dinners with friends. Some ideal snacks! Greetings ‘spicy’

      Reply
    3. Sweet Freak

      May 04, 2013 at 6:17 am

      Mouth, watering.

      Reply
    4. Irina @ wandercrush

      May 03, 2013 at 7:02 pm

      A truly beautiful series of photos. Happy Cinco!

      Reply
    5. Stefanie @ Sarcastic Cooking

      May 03, 2013 at 7:41 am

      You evil, evil geniuses! I love elote. I must have this this weekend!

      Reply
    6. thelittleloaf

      May 03, 2013 at 4:51 am

      You make the best deep fried things ever! Love love love the look of these :-)

      Reply
    7. Tahny

      May 03, 2013 at 4:08 am

      These look so delicious! What a great and different appetizer . I love anything with dip!

      Reply
    8. Sarah

      May 02, 2013 at 9:14 pm

      You had me at “elo”.

      That was lame. BUT THESE LOOK AMAZING.

      Reply
      • Mrs. Shouts from the Abyss

        May 03, 2013 at 6:50 am

        No that was HI-larious! Thanks for the giggle :)

        Reply
    9. shaz@shazkitchen

      May 02, 2013 at 6:12 pm

      This sounds foreign to me from where I’m from. But a look of those golden nuggets and they don’t look so foreign afterall. Yumm.. crispy golden nuggets, who can resist those? Perfect with the cream sauce I must say. Happy weekend!
      PS. Great blog! I’ll be dropping by now and then :)

      Reply
    10. liz | carpe season

      May 02, 2013 at 2:52 pm

      I discovered elotes last summer and went on a summer-long rampage to eat as much of those trashed-up corn cobs as I could. These fritters look fantastic! Lovely idea!

      Reply
    11. Meagan @ Scarletta Bakes

      May 02, 2013 at 1:43 pm

      LOVE. ME. SOME. SWEET. SUMMER. CORN. These fritters are bangin!

      Reply
    12. Erin @ The Spiffy Cookie

      May 02, 2013 at 12:19 pm

      I LOVE elote! These fritters are a must.

      Reply
    13. s

      May 02, 2013 at 11:19 am

      These look so good! I love roasted corn, especially in fritters!

      Reply
    14. sam

      May 02, 2013 at 10:21 am

      I love the look of these. Small, puffy mini corn fritters.

      Reply
    15. Caryl Lyons

      May 02, 2013 at 10:03 am

      Oh goodness. That looks so yummy!

      Reply
    16. Lori @ Foxes Love Lemons

      May 02, 2013 at 9:52 am

      Genius idea! I would love a huge plate of these at the Cinco de Mayo party I’m going to this weekend!

      Reply
    17. Lisa @ Making Lifes Lemons

      May 02, 2013 at 9:49 am

      Oh YUM! I’ve been searching for a recipe for this weekend. Thanks for sharing!

      xo Lisa

      Making Life’s Lemons

      Reply

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