One food I look forward to every summer is fresh corn. Fresh corn on the cob is one of those things that almost everyone loves, and the window to really enjoy it feels short, which somehow makes it taste better.
I came across a recipe for elote corn salad recently, and that same week I watched my sister make little fried veggie patties out of leftover vegetables for her toddler. Something clicked. The mashup of those two ideas turned into these vegetarian elote corn fritters, and they've quickly become a favorite in our house this summer.
Here's why I love them:
1. They're delicious straight out of the pan, but they're just as good cold, which means they pack well for lunch. I've been sending them to summer camp with my kiddo in her Voyager Leakproof Lunch Box with a little extra lime crema sauce and some veggie sticks or in a Shuttle Lunch Box with a dipper.
2. The recipe is incredibly flexible. Toss in whatever vegetables you have on hand, and they always turn out delicious. (No more wasted produce!)
3. And the lime crema dipping sauce? I could eat it with a spoon.
INGREDIENTS:
*Makes approx 14+ fritters.
Lime Crema Dip:
- 1/3 cup mayonnaise
- 1/3 cup sour cream or plain Greek yogurt
- 1 lime, juiced
- 1/2 tsp smoked paprika or mild chili powder
- 1 big pinch pinch of salt
Corn Fritters:
- 2 cups corn kernels (fresh, frozen and thawed, or canned and drained)
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 2 tbsp milk
- 1/3 cup cotija or feta cheese, crumbled
- 1 lime, zested
- 1/2 tsp smoked paprika or mild chili powder
- 1/2 tsp garlic powder
- 1 tsp salt
- 1 cup veggies, finely diced or grated (zucchini, bell pepper, carrot, or peas all work)
- 2 tbsp chopped cilantro
- 2 tbsp neutral oil, for frying
INSTRUCTIONS:
1. Make the Chili-Lime Crema Dip: Whisk together 1/3 cups mayonnaise, 1/3 cups sour cream or plain Greek yogurt, the juice of 1 lime, 1/2 tsp smoked paprika, and a big pinch of salt until smooth. Set aside in the refrigerator.
2. Prep the Veggies:
-
- Place the corn in a large bowl and mash it a few times with a potato masher or the back of a fork to release some of its natural sweetness.
- Finely dice or grate 1 cup of veggies, so they're small enough for little bites. (If using zucchini, after grating, squeeze out the excess moisture with your hands or a clean kitchen towel to keep the fritters from getting soggy.
3. Mix the Batter: In a large bowl, whisk together 2 large eggs, 2 tbsp milk, the zest of 1 lime, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1 tsp salt. Stir in the corn, 1/3 cup crumbled cotija or feta cheese, 1 cup grated/diced veggies, and 2 tbsp chopped cilantro. Fold in 1/2 cup all-purpose flour and 1 tsp baking powder last, stirring until combined.
4. Fry the Fritters: Heat 2 tbsp of neutral oil in a large nonstick skillet over medium heat. Drop heaping tablespoons of the batter into the pan, flattening slightly. Cook until golden, about 4 minutes per side.
5. Cool and Store: Let fritters cool completely on a wire rack before packing or storing (this keeps them from getting soggy in a lunch box). Refrigerate up to 4 days, or freeze in a single layer, then transfer to a bag for up to 2 months.
