Make use of the fresh corn that’s available right now because these cheesy, crispy poblano corn fritters are freaking addicting and delicious! You can use the batter as the base and add any other veggie you like or keep it simple like I did. Either way you’ll love them and wish you made them sooner. Now, I know I said you should use fresh corn but don’t worry you can always use canned or frozen, if you do happen to use frozen just sauté it for couple mins.
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Cheesy Poblano Corn Fritters
Ingredients
Poblano Corn Fritters
- 1 + ¼ cup corn 3 corn ears
- 1 + ¼ cup all purpose flour whole wheat or gluten free flour
- ½ cup yellow cheddar cheese
- ¼ cup milk
- 2 scallion stalks finely chopped
- 1 poblano diced
- ¼ cup cilantro finely chopped
- 2 cloves garlic minced
- ½ tbsp lemon juice
- 2 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp baking soda or baking powder
- 1 tbsp mayo
Dipping Sauce
- 2 tbsp sour cream
- 2 tbsp mayo
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp chili powder or trader joes elote seasoning
Instructions
Corn Fritters
- In a large bowl, mix flour, baking soda, mayo and milk together until you have a pancake like batter, add more flour or milk if needed.
- Next add all the seasonings and then fold in the poblano, cheddar cheese scallions, corn, garlic and cilantro.
- In a cast iron skillet or a shallow pan, head up some oil about ¼ inch thick to the pan. Add 1-2 tablespoons of batter into the pan to fry until lightly golden brown, about 1-2 minutes per side. Set aside to drain on paper towels. Serve with the dipping sauce and enjoy!
Dipping sauce
- Mix all the ingredients together in a bowl, place in the fridge until ready to use.
Notes
- You can swap out all purpose flour for same amount of whole wheat or gluten free flour.
- Depending on the flour you use and the texture, you made need + or – milk to make sure the consistency is like pancake batter.
- You don’t need much oil, remember you are shallow frying these, not keeping frying.
- If you have any leftovers, pop them in the air fryer next day at 400F for 5-7 mins.
- Cook the poblano pepper and corn kernels for a little bit in a cast iron skillet for a smokey charred taste, trust me you won’t regret skipping this step!
