Spicy Mexican Corn Bites
Description
Golden, crispy, and bursting with bold Mexican flavour, these little fritters make the perfect starter. Sweet corn is folded into a warmly spiced batter with fresh cilantro, smoked paprika, and cumin, then shallow-fried until golden and irresistible. Serve them warm with a drizzle of lime and a scattering of cotija or Parmesan.
Ingredients
- 300 g frozen corn kernels ((or fresh, cooked corn))
- 35 g plain flour
- 35 g cornmeal
- ½ tsp baking powder
- ½ tsp chilli powder ((adjust to taste))
- ½ tsp ground cumin
- ¼ tsp garlic powder
- ¼ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp finely chopped fresh coriander
- 2 tbsp vegetable oil, for frying
- 1 tbsp fresh lime juice, to garnish
- 30 g grated cheese ((plus extra for garnish))
- 2 tbsp milk
- Egg replacer equivalent to eggs ((prepared as per package instructions))
Instructions
- 1 In a large mixing bowl, combine the flour, cornmeal, baking powder, chilli powder, cumin, garlic powder, smoked paprika, salt, and pepper. Mix thoroughly to combine.
- 2
Add the prepared egg replacer, milk, and chopped coriander to the dry ingredients. Stir to form a smooth, thick batter.- 3
Fold in the corn kernels and grated cheese, ensuring the corn is evenly distributed.- 4
Heat the vegetable oil in a large non-stick frying pan over medium-high heat.- 5
When the oil is hot, spoon heaped tablespoons of the corn mixture into the pan, flattening each slightly with the back of the spoon to form small fritters.- 6
Fry for 2–3 minutes per side, or until golden and crisp. Work in batches if needed to avoid overcrowding the pan.- 7
Remove the corn bites with a slotted spoon and place on a plate lined with kitchen paper to drain any excess oil.- 8
While still warm, drizzle with fresh lime juice and sprinkle with extra chilli powder and cheese, if desired.- 9
Serve immediately, with salsa, guacamole, or sour cream on the side for dipping. - 2