Elote Fritter Bites
Cinco de Mayo is a day of vibrant celebration, marked by the joyous embrace of Mexican culture, history, and, most importantly, cuisine. What better way to dive into the festivities than with an appetizer that captures the essence of Mexican flavors in an innovative and mouth-watering way? Elote Fritter Bites are the perfect appetizer to kick off your celebration, blending the traditional taste of street-corner Elote with the crispy delight of fritters, making them a festive favorite.
The Love for Elote
I can remember the first time my son Michael brought home a cup of Elote! I thought it was so delicious and I’ve been hooked ever since. Elote can be served on the cob slathered in Mayo and Cheese or served in a cup which is my favorite way until I discovered Elote Fritters!
Discovering Elote Fritter Bites
Elote Fritter Bites are a wonderful take on the traditional Elote. It’s like if you can imagine an Elote meets a Corn Fritter! So delicious and a wonderful appetizer to serve on Cinco De Mayo!
This fusion creates a snack that’s not only irresistible but also perfect for sharing during Cinco de Mayo celebrations.
How to Make Elote Fritter Bites
Roasting and Preparing the Corn
The secret to the fritters’ incredible flavor starts with roasting the corn to perfection, caramelizing it to enhance its natural sweetness.
Combine the roasted corn with a mix of Mexican spices, jalapeno, scallions, cilantro, and a dash of olive oil to create a rich, flavorful base.
Crafting the Perfect Dough
For the dough, you want a blend that’s hearty yet light enough to let the corn and spices shine through.
Mix flour, cornmeal, egg, milk, additional spices, cotija cheese, and a bit of mayo and sour cream to form your batter.
Adjust the heat level with chili powder or cayenne pepper according to your preference—I say, the spicier, the better!
Frying to Golden Perfection
Without a fryer, no worries! A wok is your best friend here, ideal for achieving that perfect deep-fry at 350 degrees.
Remember to fry in small batches to keep the oil temperature steady, ensuring each fritter is perfectly crisp and not soggy.
The Finishing Touch: Dipping Sauce
The dip is what truly ties these bites back to their Elote roots, mirroring the classic combination of mayo, sour cream, lime juice, and chili powder found in Corn in a Cup.
Adding a bit of Sriracha gives it that extra zing that complements the fritters wonderfully.
Make Ahead for Effortless Celebrations
Planning ahead? These fritters are freezer-friendly.
Just bake them straight from the freezer at 375 degrees for a quick and easy appetizer, leaving you more time to mix and mingle—and don’t forget to blend those spicy cucumber margaritas!
Enjoy!
Elote Fritter Bites are not just an appetizer; they’re a celebration of flavor and culture, perfect for Cinco de Mayo or any day you crave a taste of Mexico.
So this Cinco de Mayo, let’s embrace the festive spirit with these delightful bites and enjoy the fiesta to the fullest. Happy cooking, and even happier eating!
Elote Fritter Bites
Equipment
- 1 Fryer or Wok
- 1 Baking Sheet
Ingredients
- 3 Ears Fresh Corn-Chopped off the Cob
- 4 Large Slices Jalapeno Minced
- 3 Green Onions Sliced up into Green & Minced
- 2 TB Cilantro Chopped
- 1 TB Fresh Lime Juice
- 1/2 Tsp Salt & Pepper
- 1 TB Olive Oil
Fritter Dough
- 3/4 Cup Flour
- 1/4 Cup Corn Meal
- 1/2 Tsp Baking Powder
- 1/2 Tsp Chili Powder Double if you want some spice
- 1/2 Tsp Paprika
- 1/4 Tsp Salt & Pepper
- 1/8 Tsp Cayenne Pepper Double if you want some spice
- 1/2 Cup Cotija Cheese or Parm Cheese
- 1 TB Honey
- 1 Beaten Egg
- 1/8 Heaping Cup Mayonnaise
- 1/8 Heaping Cup Sour Cream
- 1/4 Cup Milk
Dipping Sauce
- 2 TB Mayonnaise
- 2 TB Sour Cream
- 1 TB Fresh Lime Juice
- 1/4 Tsp Chili Powder
- 1 TB Sriracha
- Garnish with sprinkle of Chili Powder, Cilantro leaves and Lime Zest
Instructions
- Slice off the kernels from the Corn on the Cob
- Mix corn with all ingredients and roast at 400 degrees for 20-30 minutes until it gets a slight char
- Mix all dry ingredients and whisk together
- Add wet ingredients which are Mayo, Sour Cream, Honey, Milk and Beaten Egg and mix just until incorporated
- Add cooked corn and mix lightly
- Bring oil to 350 degrees and add Fritter dough in heaping TB to make one inch balls – Approximately 6 per batch making sure to let oil return to 350 between batches
- Drain fritters on a paper towel lined dish & sprinkle with Cilantro leaves and Lime Zest if desired
- Mix Dipping Sauce and Serve with Hot Fritter and Enjoy!
