I love corn season and how versatile corn is. Love it in a Peruvian ceviche, love the Mexican street corn and I actually can’t think of any dish which had it that I didn’t like. This time I made it into fritters and stuffed them in tortillas. So delicious and super simple to make. This dish can be made in under 30 minutes. So if you don’t know what to cook today, give these a try. It is #tacotuesday after all!
This recipe makes 12 small tacos.
For the salsa:
1 red onion, finely chopped
1 cucumber, finely chopped (without the core/seeds)
2 jalapeños or more to taste, finely chopped
Juice of 2 limes
2 tablespoons of olive oil
For the corn fritters:
Kernels of 3 corns
1/3 cup of yellow cornmeal
2 tablespoons of all-purpose flour
2 tablespoons of chopped chives
½ teaspoon of garlic powder
½ teaspoon of onion powder
12 small tortillas
2 tablespoons of vegetable oil for frying the fritters
100grs of crumbled feta
First prepare the jalapeño/cucumber salsa. Just mix all of the ingredients in a medium bowl and season with salt and pepper to taste. Set it aside until ready to serve.
To make the corn fritters, place the eggs in a large bowl and whisk them with a fork. Then add the cornmeal, flour, garlic and onion powder, salt and pepper. Mix and finally add the corn kernels and chives. Mix well. Then use an immersion blender or pour the mixture into a normal blender. Pulse just a couple of times just to blend some of the corn, so that fritters are easier to shape. You still want to have whole kernels in there so don’t overdo it.
Then pour some vegetable oil in a large saucepan over medium heat. Once it is hot, start frying the fritters in batches. I made them small, using about 1 tablespoon of batter. Fry until golden on both sides. About 1 ½ to 2 minutes per side.
Once all the fritters are cooked, warm up the tortillas.
Serve the tacos with some crumbled feta, the corn fritters and the salsa. Enjoy!
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