Becky’s Kitchen- Esquites Fritters

This week, Becky is back in the kitchen making Esquites fritters.


½ cup sour cream

2 T mayo

1 T lime juice

1 garlic glove, grated


½ cup all-purpose flour

¼ cup cornmeal

1 t baking powder

1 t kosher salt

1 t sugar

1 t chili powder

Freshly ground pepper

1/3 cup buttermilk, at room temperature

2 T melted butter

1 egg at room temperature, slightly beaten

1 ½ cups corn kernels, defrosted and drained if frozen

1 jalapeno, seeds and veins removed, minced (optional)

2 T cotija cheese Vegetable oil for frying Fresh cilantro for garnish Lime wedges for serving


Make the sauce: In a medium bowl, whisk together all sauce ingredients and set aside. Make the fritters: In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, sugar, chili powder and freshly ground pepper. In a large bowl, whisk together the buttermilk, egg and butter until smooth. Stir in the corn and cotija. Gradually fold in dry ingredients until no dry spots remain. In a large skillet over medium heat, heat about 2 T of oil until it shimmers. Add a heaping tablespoon of batter for each fritter, and cook each for about 2 minutes per side, or until golden and crisp. Transfer cooked fritters to a paper-towel lined plate. Add more oil as necessary and continue with the rest of the batter. Serve fritters garnished with cotija and cilantro leaves, with sauce on the side and a few wedges of limes for squeezing.


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