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Cuban Corn Fritters recipe - Frituras de Maiz Tierno

courtesy of the Cocina Cubana Club founded by Pascual Perez & Sonia Martinez

 

Cuban corn fritters

Here's a great corn fritter recipe from my friend and cookbook author Sonia Martinez. My best results came from frying batter in 2-3 inches of cooking oil. Also try to fry in small batches, to keep the oil at the right temperature. If the heat gets too low, your fritters will be very oily.

  • Prep Time: 20 minutes

  • Cook Time: 30 minutes

  • Total Time: 50 minutes


Ingredients:


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

 

Instructions:

Mix all the ingredients. If too liquid, add just a small amount of all-purpose flour and mix well. Drop in hot (375 F) frying oil a spoonful at a time. Dry on paper towels.


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. Frituras de Maiz tierno, or fresh corn fritters was a favorite side with the lunch menu. Serves 4 people.




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