This week, Becky is back in the kitchen making Esquites fritters.
INGREDIENTS FOR THE SAUCE
½ cup sour cream
2 T mayo
1 T lime juice
1 garlic glove, grated
FOR THE FRITTERS
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
DIRECTIONS
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.
