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Buñuelitos de Maiz (Corn Fritters)

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Serves about six.

  • by Viviana Carballo from Fine Cooking
    Issue 9

Caribbean cooks believe that anything edible is greatly enhanced by deep-frying. These slightly sweet corn fritters are embedded in every Cuban's taste memory. They're a perfect complement to pork chops, and they go really well with a cold beer.

  • 2 cups fresh corn kernels or thawed frozen corn
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 2 large eggs, lightly beaten
  • 1 to 2 Tbs. milk, only if needed
  • Vegetable oil for frying

In a food processor, process the corn kernels into a coarse purée; set aside.

Sift the flour, sugar, baking powder, and salt into a bowl. Add the eggs and the corn purée; stir to combine well. The batter should be quite thick; add more flour if it looks too loose or a bit of milk if too thick. Lightly cover the batter and set aside for 15 to 30 minutes. (This will make the fritters fluffier.)

Heat about 1 inch of oil in a large, deep-sided skillet (preferably cast iron) to 350°F over medium heat. Drop the batter by the tablespoon into the oil; don’t crowd the pan. Fry the fritters, turning them until golden on all sides, 3 to 5 minutes. Drain on paper towels and keep warm.

nutrition information (per serving):
Calories (kcal): 260; Fat (g): 12; Fat Calories (kcal): 109; Saturated Fat (g): 1; Protein (g): 6; Monounsaturated Fat (g): 7; Carbohydrates (g): 34; Polyunsaturated Fat (g): 4; Sodium (mg): 290; Cholesterol (mg): 70; Fiber (g): 2;

Photo: Alan Richardson

I've made these for several backyard bbqs and they are always a hit with the kids and the "kids at heart"! They are so easy too... a great go-to.

These were very nice. I liked them better than the other corn fritter recipe from FC. They are light, a little sweet, simple, very easy to do.

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