Cuban Corn Fritters recipe - Frituras de Maiz Tierno
courtesy of the
Cocina Cubana Club founded by Pascual Perez &
Here's a great corn fritter recipe from my friend
and cookbook author
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
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 (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.
Main Cuban recipe pages:
• soups •