Crispy Corn Fritters with Mexican Mayo
I’m back with a delicious side dish that can also act as a snack or appetizer for parties! My Crispy Corn Fritters with Mexican Mayo is a twist on a Southern classic, hushpuppies. A tasty batter is made of corn, cheese, and flour, pan fried until crispy and dipped in a bright Mexican Mayo.
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I mentioned hushpuppies earlier and I feel like I need to elaborate for those of you who are not familiar with this Southern staple. Hushpuppies are little Spoonfuls of dough, filled with corn and peppers, and deep fried until golden brown and crispy. In my family, we always made hushpuppies to go alone with our fried fish. They were like the “bread” part of the meal. And no, they didn’t replace the French fries. (HA) They just complimented everything well.
Let’s look at the history of the Hushpuppy! (A Louisiana Fav!)
These Crispy Corn Fritters are very similar to hushpuppies but there are a few key differences. First, let’s look at how they are alike. They are both made with flour, cornmeal, and corn and are fried. Now for the differences. I added cheese to add a little creaminess and changed the shape to make them less puffy and flatter and crispier. Hushpuppies are traditionally round and are deep fried. My fritters are flat and are pan fried.
We also don’t typically dip our hushpuppies into anything, although sometimes they are served with softened butter. If there was going to be a sauce associated with them, it would be ketchup because remember that we were serving them with fried fish. But I serve these crispy fritters with a spicy Mexican Mayo for a bright and creamy addition to one of the absolute best side dishes.
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Let’s talk about this Mexican Mayo. It’s actually the same sauce that I use for my Mexican Street Corn Ribs and my family has fallen in love with it. The mayo gives a creamy texture but with the addition of lime juice and Tajin, it becomes brighter and less heavy. A good amount of black pepper and siracha also offers a nice kick and the cilantro brings a freshness.
This sauce is DELICIOUS and pairs perfectly with corn. And because I had already used this Mexican Mayo on a separate corn recipe, I knew it would be great with this one. But I also think it works because creamy dipping sauces are a perfect match for fried foods.
Another great thing about this recipe is that it works year around. This Mexican Mayo makes it great for the summer months because of the citrus vibes, but I think that your family would be excited to have this new and interesting dish for the holidays. I say this because as I’ve gotten older, some years we are “over” the traditional foods. And I don’t know how this happened, but most of the time, what’s served for Thanksgiving dinner appears on the table again at Christmas.
I’ve slowly changed this as an adult with my own family and now we cook something different on Christmas Day. Instead of having a traditional Christmas dinner, we try new recipes. (I would like to add that in order to keep a sense of , I make the same breakfast. Cinnamon rolls and Biscuits with sausage gravy.)
I also think these corn fritters would make a great appetizer. You can eat them with your hands. They are still crispy and delicious at room temperature which means that you can make them in advance and not be stuck in the kitchen frying while your guests are arriving. (A lot of delicious side dishes make fantastic appetizers/snacks for parties.) And one of my favorite ways to make foods feel customizable is to place different dipping sauces on the table for guests to choose. They are able to take small amounts of each and determine which one is their favorite sauce.
Sauces and flavors that Pair well with fried foods:
- Tartar Sauce
- Spicy aioli
- A dollop of sour cream or greek yogurt with fresh herbs like dill
- Sweet Chilli Sauce
- A fresh squeeze of lemon juice
- Soy sauce
- Tangy vinegar-based dressing
Tips for Crispy Corn Fritters with Mexican Mayo:
- To ensure a crispy texture, don’t overcrowd the skillet while frying.
- If you choose to use canned corn, drain the excess moisture from the corn with a strainer before adding to the batter.
- Since the main ingredient of this delicious recipe is corn, using fresh sweet corn would be phenomenal. And if you are feeling extra fancy, grill the corn before cutting it off the cobb for a nice smoky flavor in your fritters.
- Grate your own cheese with a box grater. It melts better and has a better flavor than the packaged shredded cheese. Trust me on this.
Make Crispy Corn Fritters with Mexican Mayo with me on YouTube!
Crispy Corn Fritters with Mexican Mayo Ingredients:
Mexican Mayo:
- juice of a lime
- 1/2 cup mayonnaise
- 1 Tablespoon Siracha (you can substitute hot sauce)
- 1 teaspoon tajin
- Fresh cilantro
- 2 teaspoons garlic powder
- 1 teaspoon Ground black pepper
Corn Fritters:
- 1 cup of oil for frying (this is a pan fry = shallow fry)
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon Tony’s Cajun Seasoning
- 1/2 cup cornmeal
- 1 teaspoon white sugar
- 1 large egg (beaten)
- 1/2 cup milk
- 1 tablespoon butter melted
- 2 green onions (chopped)
- 1 (12 ounce) frozen whole kernel corn
- 1 cup of cheddar cheese (grated)
Crispy Corn Fritters with Mexican Mayo Instructions:
Making the Mexican Mayo:
- First, combine the lime juice, Tajin, mayo, siracha, garlic powder, black pepper, and cilantro in a bowl.
- Second, chill in the fridge until time to serve.
Making the Corn Fritters:
- First, heat oil in a cast-iron skillet over medium-high heat to 350 degrees F.
- Second, combine the dry ingredients: flour, cornmeal, baking powder, Tony’s seasoning, and sugar in a large mixing bowl.
- Third, beat egg, milk, and melted butter together in a small bowl.
- Then, pour the egg mixture into flour mixture and combine.
- Next, add the cheddar cheese to the bowl and stir.
- Then, stir the corn kernels into the fritter batter gently.
- Using your hands, take a scoop of the fritter batter and form small patties.
- Working in batches, place the fritters into the cast iron skillet with the hot oil and placing them in a single layer.
- Next, once the fritters are golden brown on one side, flip them over to brown on the other side.
- Then, remove fritters from the skillet to a paper towel-lined plate to drain the excess oil.
- Finally, serve with the Mexican Mayo and enjoy!
Storage for Crispy Corn Fritters with Mexican Mayo:
- Store leftover corn fritters in an airtight container in the fridge for up to 4 days.
- Store the Mexican Mayo in an airtight container in the fridge for up to 3 days.
What are the Macros for Crispy Corn Fritters with Mexican Mayo?
Makes 12 servings (Nutritional information below is for 1 serving = 1 fritter)
** Macros do not include the Mexican Mayo **
- Calories – 123
- Protein – 5 grams
- Carbs – 13.1 grams (net)
- Fat – 5.3 grams
Check out some of my other vegetable recipes!
Crispy Parmesan Sweet Potato Fries
Roasted Brussels Sprouts with Goat Cheese and Raspberry Vinaigrette
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Crispy Corn Fritters with Mexican Mayo
Equipment
- 1 cast iron skillet
- 1 Mixing bowl
Ingredients
Mexican Mayo:
- juice of a lime
- 1/2 cup mayonnaise
- 1 Tablespoon Siracha you can substitute hot sauce
- 1 teaspoon tajin
- Fresh cilantro
- 2 teaspoons garlic powder
- 1 teaspoon Ground black pepper
Corn Fritters:
- 1 cup of oil for frying this is a pan fry = shallow fry
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1 teaspoon Tony’s Cajun Seasoning
- 1 teaspoon white sugar
- 1 large egg beaten
- ½ cup milk
- 1 tablespoon butter melted
- 1 12 ounce frozen whole kernel corn
- 1 cup of cheddar cheese grated
- 2 green onions chopped
Instructions
Making the Mexican Mayo:
- First, combine the lime juice, Tajin, mayo, siracha, garlic powder, black pepper, and cilantro in a bowl.
- Second, chill in the fridge until time to serve.
Making the Corn Fritters:
- First, heat oil in a cast-iron skillet over medium-high heat to 350 degrees F.
- Second, combine the dry ingredients: flour, cornmeal, baking powder, Tony’s seasoning, and sugar in a large mixing bowl.
- Third, beat egg, milk, and melted butter together in a small bowl.
- Then, pour the egg mixture into flour mixture and combine.
- Next, add the cheddar cheese to the bowl and stir.
- Then, stir the corn kernels into the fritter batter gently.
- Using your hands, take a scoop of the fritter batter and form small patties.
- Working in batches, place the fritters into the cast iron skillet with the hot oil and placing them in a single layer.
- Next, once the fritters are golden brown on one side, flip them over to brown on the other side.
- Then, remove fritters from the skillet to a paper towel-lined plate to drain the excess oil.
- Finally, serve with the Mexican Mayo and enjoy!
Video
