8-Oct
15 minutes
20 minutes
These crispy-on-the-outside, soft-on-the-inside corn fritters are loaded with sweet corn, melty cheese, and just the right amount of seasoning. Served with fresh pico de gallo and a cool avocado crema, they're perfect as an appetizer, side dish, o...
Directions
- Preheat your Blackstone or griddle to medium heat, about 175°C.
- In a large bowl, whisk together the flour, masa harina, sugar, and seasoning.
- Add the milk and eggs, whisking until the batter is smooth and thick but still scoopable. If needed, add 2 to 4 tablespoons of additional milk to reach the desired consistency.
- Fold in the sweet corn, creamed corn (if using), and shredded cheese until evenly combined.
- In a separate bowl, combine the tomato, jalapeno, red onion, coriander, lime juice, and seasoning to make the pico de gallo. Stir well and adjust seasoning to taste.
- In another small bowl, mix together the sour cream and mashed avocado. Add lime juice and chipotle hot sauce, if desired.
- Lightly oil the griddle. Scoop about 2 tablespoons of batter onto the griddle for each fritter, leaving space between them.
- Cook for 2 to 3 minutes, or until the bottoms are golden brown. Add a little more oil around the edges if needed, then flip and cook for another 2 to 3 minutes until cooked through and golden.
- Transfer the fritters to a wire rack to keep them crisp while you finish cooking the remaining batter.
- Serve warm with the avocado crema and fresh pico de gallo.