Mexican Corn and Cheese Fritters in a Pan Recipe
These golden fritters with corn and melty cheese are something between potato pancakes and sweet fritters, just in a Mexican-style version. In Mexico, similar snacks are often sold at street stalls as a quick bite during the day. They’re perfect as dinner, a movie snack, or a warm dish for a party table.
These Mexican-style corn and cheese fritters combine the comfort of classic potato pancakes with the lightness of sweet fritters, enriched with melty cheese and aromatic cumin. They’re quick to make, use simple pantry ingredients, and are ideal both as a casual dinner and as a party finger food.
Chef's tips
Make sure the corn is very well drained so the batter doesn’t become too runny. Don’t rush the frying—medium heat works best so the fritters cook through and the cheese melts without the outside burning. If you’re cooking for a crowd, keep the ready fritters warm in a low oven while you finish the rest.
How to serve
Serve the fritters hot with lime sour cream, fresh tomato salsa, guacamole, or a crunchy salad. They also pair well with a bowl of chili or tomato soup as a fun alternative to bread.
Ingredients
- corn kernels from a can, well drained - 250 g
- yellow cheese grated, melts well - 120 g
- wheat flour about 3/4 cup - 120 g
- eggs cracked into a bowl - 2 piece
- milk about 1/3 cup - 80 ml
- baking powder level - 0.5 teaspoons
- chives chopped - 2 tablespoons
- ground cumin optional, for a Mexican aroma - 0.25 teaspoons
- salt to taste
- black pepper to taste
- vegetable oil for frying the fritters - 4 tablespoons
- sour cream for serving - 100 g
- lime juice to mix with the sour cream - 0.5 piece
Preparation
- In a large bowl, mix the flour with the baking powder, cumin, and a pinch of salt and pepper.
- In a separate bowl, whisk the eggs with the milk. Pour the wet ingredients into the dry and stir with a spoon until you get a thick but pourable batter, similar to batter for sweet fritters. If it’s too thick, add a little milk.
- Add the drained corn, grated cheese, and chopped chives. Gently mix so the ingredients are evenly distributed in the batter.
- Heat 2 tablespoons of oil in a large pan over medium heat. Spoon portions of the batter into the pan, forming small fritters about 7–8 cm in diameter.
- Fry the fritters for 3–4 minutes on one side, until the bottom is golden and crispy and the edges are slightly set. Carefully flip and fry for another 2–3 minutes, until the other side is browned and the cheese inside has melted.
- Place the fried fritters on a plate lined with paper towel to drain excess oil. If needed, add the remaining oil to the pan and fry the next batches.
- Mix the sour cream with lime juice and a pinch of salt until you get a slightly tangy sauce.
- Serve the fritters hot, with a dollop of lime sour cream on top.
Storage
Usmażone placki możesz przechować w lodówce i odgrzać na suchej patelni lub w piekarniku, żeby odzyskały chrupkość. Po zamrożeniu najlepiej podpiec je kilka minut w 180°C.
