Elote Corn Fritters w/ Chili Lime Honey Mustard
Ingredients
For the Fritters
3 cups of frying oil, or enough for your frying vessel to have at least 2 inches deep
1 cup all purpose flour
1 tsp baking powder
½ tsp salt
½ tsp brown sugar
1 egg
3 cobs of corn (grilled if you can!)
½ poblano, diced
½ Tbsp chili powder
1 Tbsp + ¼ cup grated cotija cheese
½ cup milk
2 Tbsp honey dijon
For the sauce
¼ cup mayo
2 Tbsp honey dijon
1 tsp chili powder Juice and zest from half a lime (use the other half for garnish)
1 Tbsp minced cilantro, plus extra leaves for garnish
Directions
Heat frying oil to 350 degrees
Remove the corn from the cob. I prefer to do this with a bundt pan, using the center to hold the corn, and allowing the corn to fall into the bowl. You just have to be cautious not to slam your knife down on the pan.
Make the sauce ahead of time by combining the mayo, dijon, chili powder, juice and zest, and cilantro. Set aside until serving.
Sift the flour, baking powder, salt, and brown sugar in one bowl. Whisk and set aside.
In a separate bowl, whisk the egg, and then stir in the corn, 1 Tbsp of the cotija, poblano, milk, and mustard.
Add the wet ingredients to the dry ingredients, and stir to combine. It does get thick and sticky, so at a point using gloves and mixing with your hands may be easier.
Set aside a bowl with the remaining ¼ cup cotija cheese
Once combined, use a 2 inch ice cream scoop to scoop from the bowl and immediately plop into the hot oil. You may spray the scoop for ease. Be sure not to overcrowd the oil and do this in batches.
Allow to fry for around 3 minutes or until they are nice and crispy.
When removing from the oil, drain over the oil for a few seconds before tossing in the bowl set aside with the cotija. Allow the cotija to coat, and then place the fritter on a plate rimmed with a paper towel.
Place the fritters on a platter with the sauce. Garnish with additional cilantro and serve with lime wedges.
