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Cuban Corn Fritters recipe
courtesy of the
Cocina Cubana Club founded by Pascual Perez & chef Sonia
Martinez
Frituras de Maiz tierno, or fresh corn fritters was a favorite side
with the lunch menu.
1 cup fresh corn kernels, ground to a pulp
1 egg, well beaten
1/2 tsp anis seed, ground or pounded w/mortar and pestle
5 Tbsp sugar
1/2 tsp salt
Oil for frying
Mix all the ingredients. If too liquid, add just a small amount of
all-purpose flour and mix well. Drop in hot (375oF) frying oil a
spoonful at a time. Should yield enough for 4 people.
Sonia's Note: If you add a little bit of vinegar, about 1/2
teaspoon, to the batter, the fritters will not absorb as much oil.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
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