Frituras de Maiz (Cuban Sweet Corn Fritters)
These Cuban sweet corn fritters are made with just 5 ingredients including fresh corn kernels, sugar, salt, ground anise, and an egg. Crispy on the outside and tender on the inside, it's the perfect 20-minute appetizer or snack for any day of the week.
Equipment
Ingredients
- 1 1/2 cups whole corn kernels, from 2 large corn cobs
- 6 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground anise seed, (grind anise seeds in a mortar and pestle)
- 1 large egg
- Pork lard, or oil with a high smoke point for frying
- Coarse yellow cornmeal, *optional (see note below)
Instructions
- Using a sharp knife, slice downward along the length of the cob, cutting off the kernels. Rotate the cob as you go, until all the kernels are removed.
- Add the corn kernels to a food processor or high-speed blender. Pulse until just blended. Don't overdo it. The batter should still be thick & chunky, not liquid. Transfer the blended corn to a large bowl.
- If the batter does get too liquidy or runny, the fritters won’t hold their shape. You can fix this by stirring in coarse yellow cornmeal, 1/4 cup at a time, until the batter becomes thick yet pourable.
- In the bowl with the blended corn, stir in the egg, sugar, salt, and ground anise until combined. Again, the mixture should be smooth, thick, and paste-like. Set aside.
- In a deep skillet, add enough oil to fry the fritters (about 2-3 cups). Heat the oil to 375ºF. Using a spoon, drop 6 spoonfuls (about 1 tablespoon each) into the hot oil.
- Fry for 2-4 minutes, while flipping them over, so they get golden brown on all sides. Once they are golden brown and start to float up to the top, they’re ready. Drain the fritters on a paper towel-lined plate. Repeat with the rest of the mixture.
- The fritters should be dough-like, tender on the inside, and crispy on the outside. Season the fritters with a pinch of sugar. Serve immediately. Enjoy!
Notes
*Troubleshooting Tip: If the batter does get too liquidy or runny, the fritters won’t hold their shape. You can fix it by stirring coarse yellow cornmeal, 1/4 cup at a time, until the batter becomes thick enough to drop spoonfuls of the batter into the hot oil.
Make Ahead Tips: You can make the corn fritters mixture ahead of time, about 2-3 days in advance, and then save it in an airtight container until you’re ready to fry.
Storage Tips: Keep the fritters at room temperature for up to 2 hours. Store the fritters in an airtight container in the refrigerator for up to 3 days. You can also transfer them to a freezer-safe bag. They can be stored for up to 2 months.
Serving: 1fritter, Calories: 32kcal, Carbohydrates: 7g, Protein: 1g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.2g, Trans Fat: 0.001g, Cholesterol: 12mg, Sodium: 109mg, Potassium: 26mg, Fiber: 0.3g, Sugar: 5g, Vitamin A: 24IU, Vitamin C: 0.3mg, Calcium: 3mg, Iron: 0.1mg
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