Mexican Corn Fritters with Cheese and Herbs Recipe
These small fritters made from corn flour with cheese and herbs are crispy on the outside and soft inside. In Mexico, various corn snacks often appear as small bites to nibble on throughout the day, a bit like our little pancakes or fritters. They’re perfect as a snack for a get-together with friends or a warm dinner with a simple salad.
These fritters are something between Mexican antojitos and our homely little pancakes – crispy edges, a soft, cheesy center, and a lightly smoky aroma from the smoked paprika. The addition of chives and tangy sour cream with lime keeps the whole dish tasting fresh, even though it’s pan-fried. It’s a great way to bring the feel of Mexican street food into your kitchen without leaving home.
Chef's tips
The batter should have the consistency of thick cream – if the spoon stands upright, add a little more milk, and if it spreads like crepe batter, add a pinch of corn flour. Fry over medium heat, not on maximum, because the cheese needs time to melt and the center to cook through before the edges brown. After the first batch I always increase or lower the heat, because the pan is already very hot and the fritters can start burning too quickly.
How to serve
Serve them immediately after frying, with a dollop of lime sour cream and extra chives on top, and a simple salad of tomato, red onion, and coriander on the side. Light beer, limeade, or – for a party version – margaritas go perfectly with them. It’s a very handy dish for a board-game evening with friends or a quick, warm dinner after a long walk.
Ingredients
- corn flour - 200 g
- wheat flour - 50 g
- yellow cheese grated - 120 g
- egg - 1 piece
- milk - 200 ml
- baking powder - 1 teaspoon
- chives finely chopped - 10 g
- smoked paprika - 0.5 teaspoons
- salt - 0.5 teaspoons
- black pepper ground - 0.25 teaspoons
- vegetable oil - 4 tablespoons
- sour cream - 100 g
- lime - 0.5 piece
Preparation
- In a bowl, mix the corn flour, wheat flour, baking powder, smoked paprika, salt, and pepper.
- Add the egg and milk, and stir with a spoon until you get a thick but pourable batter, similar to thick cream. If it’s too thick, add a little more milk.
- Add the grated cheese and finely chopped chives, and mix so the ingredients are evenly distributed in the batter. Set aside for 5 minutes so the corn flour can swell slightly.
- Heat a thin layer of oil in a frying 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 2–3 minutes on each side, until golden and slightly crispy around the edges. If they brown too quickly, reduce the heat so they have time to cook through inside.
- Place the fried fritters on a plate lined with paper towel to drain off excess oil.
- Mix the sour cream with the juice squeezed from the lime and a pinch of salt. Serve the fritters warm with a dollop of the sour cream sauce on top.
Storage
Store leftover fritters in an airtight container in the fridge, preferably in a single layer or separated with baking paper. Reheat briefly in a dry pan or in the oven so they regain some crispiness. The sour cream sauce is best eaten the same day or within 24 hours, kept chilled.
