These golden brown corn fritters are the perfect way to satisfy any hungry crowd. Perfect for breakfast or snack.
Total Time
30m
Prep Time:10m
Yields:24 Servings
Ingredients
½ cup
<p>all-purpose flour</p>
2 tbsp.
<p>brown sugar</p>
1 tsp.
<p>baking powder</p>
2 cans
(15 oz. each)
¼ cup
<p>shredded Cheddar cheese</p>
2
<p>eggs, beaten</p>
1 cup
GOYA® Salsa Pico de Gallo – Mild, optional
¼ cup
<p>chopped fresh cilantro</p>
GOYA® Salsa Verde, optional
Directions
Step 1
<p>In large bowl, stir together flour, brown sugar, baking powder and Adobo; add corn, cheese and eggs, tossing together until combined.</p>
Step 2
<p>Pour enough canola oil into high-sided skillet or saucepan to come 2 inches up side; heat over medium heat until instant-read thermometer reads 350°F. Working in batches and using ¼ -cup measure, carefully drop mounds of batter into oil.</p>
Step 3
<p>Cook, turning, for 3 to 5 minutes or until golden brown. Using slotted spoon, transfer fritters to paper towel–lined plate. Serve with GOYA® Salsa Pico de Gallo or Salsa Verde (if using). Garnish with cilantro.</p>
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Torrejitas de Maíz – Corn Fritters
Prep Time: 10m
Total time: 30m
Yields: 24 Servings
<p>These golden brown corn fritters are the perfect way to satisfy any hungry crowd. Perfect for breakfast or snack.</p>
Ingredients
½ cup
<p>all-purpose flour</p>
2 tbsp.
<p>brown sugar</p>
1 tsp.
<p>baking powder</p>
2 cans (15 oz. each)
¼ cup
<p>shredded Cheddar cheese</p>
2
<p>eggs, beaten</p>
1 cup
GOYA® Salsa Pico de Gallo – Mild, optional
¼ cup
<p>chopped fresh cilantro</p>
GOYA® Salsa Verde, optional
Directions
Step 1
<p>In large bowl, stir together flour, brown sugar, baking powder and Adobo; add corn, cheese and eggs, tossing together until combined.</p>
Step 2
<p>Pour enough canola oil into high-sided skillet or saucepan to come 2 inches up side; heat over medium heat until instant-read thermometer reads 350°F. Working in batches and using ¼ -cup measure, carefully drop mounds of batter into oil.</p>
Step 3
<p>Cook, turning, for 3 to 5 minutes or until golden brown. Using slotted spoon, transfer fritters to paper towel–lined plate. Serve with GOYA® Salsa Pico de Gallo or Salsa Verde (if using). Garnish with cilantro.</p>
Reviews
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Lisa Vecchi
Elerod
I made this and it came out so good my husband love loves them
Marlene Smith
I do not cook, kitchen close but I think I can make these fritters