Mexican Street Corn Fritters

1. In a large bowl, combine the corn kernels, flour, cornmeal, baking powder, chili powder, garlic powder, smoked paprika, salt, and pepper. Mix until the dry ingredients are well distributed.

2. Stir in the grated Cotija cheese, chopped cilantro, egg, and milk. Mix until a thick batter forms.

3. Heat about 1 inch of vegetable oil in a deep skillet or frying pan over medium heat.

4. Once the oil is hot (around 350°F or 175°C), carefully drop spoonfuls of the batter into the oil, flattening them slightly with the back of the spoon.

5. Fry the fritters for 2-3 minutes on each side, or until golden brown and crispy. Remove from the oil and place them on a paper towel-lined plate to drain excess oil.

6. Serve the fritters warm with lime wedges and a sprinkle of Cotija cheese on top. Enjoy!

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes

Kcal: 150 kcal (per fritter) | Servings: 12 fritters