Torrejitas de Maíz – Corn Fritters
These golden brown corn fritters are the perfect way to satisfy any hungry crowd. Perfect for breakfast or snack.
Total Time
30m
Prep Time:10m
Yields:24 Servings
Ingredients
½ cup
all-purpose flour
2 tbsp.
brown sugar
1 tsp.
baking powder
2 cans
(15 oz. each)
¼ cup
shredded Cheddar cheese
2
eggs, beaten
1 cup
¼ cup
chopped fresh cilantro
Directions
Step 1
In large bowl, stir together flour, brown sugar, baking powder and Adobo; add corn, cheese and eggs, tossing together until combined.
Step 2
Pour enough canola oil into high-sided skillet or saucepan to come 2 inches up side; heat over medium heat until instant-read thermometer reads 350°F. Working in batches and using ¼ -cup measure, carefully drop mounds of batter into oil.
Step 3
Cook, turning, for 3 to 5 minutes or until golden brown. Using slotted spoon, transfer fritters to paper towel–lined plate. Serve with GOYA® Salsa Pico de Gallo or Salsa Verde (if using). Garnish with cilantro.
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Torrejitas de Maíz – Corn Fritters
Prep Time 10m
Total time 30m
Yields: 24 Servings
These golden brown corn fritters are the perfect way to satisfy any hungry crowd. Perfect for breakfast or snack.
Ingredients
½ cup
all-purpose flour
2 tbsp.
brown sugar
1 tsp.
baking powder
2 cans (15 oz. each)
¼ cup
shredded Cheddar cheese
2
eggs, beaten
1 cup
¼ cup
chopped fresh cilantro
Directions
Step 1
In large bowl, stir together flour, brown sugar, baking powder and Adobo; add corn, cheese and eggs, tossing together until combined.
Step 2
Pour enough canola oil into high-sided skillet or saucepan to come 2 inches up side; heat over medium heat until instant-read thermometer reads 350°F. Working in batches and using ¼ -cup measure, carefully drop mounds of batter into oil.
Step 3
Cook, turning, for 3 to 5 minutes or until golden brown. Using slotted spoon, transfer fritters to paper towel–lined plate. Serve with GOYA® Salsa Pico de Gallo or Salsa Verde (if using). Garnish with cilantro.
