Beverly Cox

Frituras de Maíz Dulce

Sweet Corn Fritters

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Preparation info

  • Difficulty

    Easy

  • Makes 16 to 18 fritters; Serves

    4 to 6

Appears in

Eating Cuban

Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

Corn, a gift to Cuban cooking from the island’s early Taino inhabitants, makes wonderfully delicate fritters. The sweet fritters here are a delicious snack to eat with a cup of coffee or hot chocolate. To make a savory version, reduce the sugar to 1 tablespoon, add 2 tablespoons finely minced onion, omit the aniseed and powdered sugar, and increase the salt to 1 teaspoon.

Ingredients

  • 1 cup pureed fresh or frozen corn kernels
  • 1 large egg, lightly beaten
  • 5 tablespoons sugar
  • ½ teaspoon aniseed
  • ½ teaspoon salt
  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • Vegetable oil for deep-frying
  • Powdered sugar

Method

In a mixing bowl, combine the corn puree, egg, sugar, aniseed, and salt. Sift the flour and baking powder together into the corn mixture and stir to make a batter. In a deep-fryer or a deep, heavy skillet, heat at least 2 inches of oil to 375°F. Drop the batter by tablespoonfuls into the hot oil. Fry, turning the fritters with a slotted spoon, until golden brown, 3 to 4 minutes. Drain on paper towels, dust with powdered sugar, and serve immediately.

© 2006 All rights reserved. Published by Abrams Books.