Name: Esquites Fritters
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 1/2 c. sour cream -; 2 tbsp. mayonnaise -; 1 tbsp. lime juice -; 1 garlic clove, grated -; 1/2 c. all-purpose flour -; 1/4 c. cornmeal -; 1 tsp. baking powder -; 1 tsp. kosher salt -; 1 tsp. granulated sugar -; 1 tsp. chili powder -; Freshly ground black pepper -; 1/3 c. buttermilk, at room temperature -; 1 large egg, at room temperature -; 2 tbsp. melted butter -; 1 1/2 c. corn kernels, defrosted and drained if frozen -; 1 jalapeno, 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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Esquites Fritters

1. 1/2 c. sour cream -

2. 2 tbsp. mayonnaise -

3. 1 tbsp. lime juice -

4. 1 garlic clove, grated -

5. 1/2 c. all-purpose flour -

6. 1/4 c. cornmeal -

7. 1 tsp. baking powder -

8. 1 tsp. kosher salt -

9. 1 tsp. granulated sugar -

10. 1 tsp. chili powder -

11. Freshly ground black pepper -

12. 1/3 c. buttermilk, at room temperature -

13. 1 large egg, at room temperature -

14. 2 tbsp. melted butter -

15. 1 1/2 c. corn kernels, defrosted and drained if frozen -

16. 1 jalapeno, seeds and veins removed, minced -

17. 2 tbsp. cotija cheese, crumbled, plus more for garnish -

18. Vegetable oil, for frying -

19. Fresh cilantro, for garnish -

20. Lime wedges, for serving -

How to cook deliciously - Esquites Fritters

1. Stage

Make the sauce: In a medium bowl, whisk together all sauce ingredients.

2. Stage

Make the fritters: In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, sugar, chili powder, and freshly ground black pepper.

3. Stage

In a large bowl, whisk together the buttermilk, egg, and butter until smooth. Stir in the corn, jalapeño, and cotija. Gradually fold in dry ingredients (a flexible rubber spatula works best here) until no dry spots remain.

4. Stage

In a large skillet over medium heat, heat about 2 tablespoons of oil until it shimmers. Add a heaping tablespoon of batter for each fritter, and cook each for about 2 minutes per side, or until golden and crisp. Transfer cooked fritters to a paper-towel lined plate. Add more oil as necessary and continue with the rest of the batter.

5. Stage

Serve fritters garnished with cotija and cilantro leaves, with sauce on the side and a few wedges of limes for squeezing.