Spicy Mexican Corn Bites (Printable Version)
# What You'll Need:
→ Mixture
01 -
300 grams corn kernels, fresh or thawed if frozen
02 -
65 grams all-purpose flour
03 -
1 teaspoon chili powder
04 -
0.5 teaspoon smoked paprika
05 -
0.5 teaspoon ground cumin
06 -
0.25 teaspoon garlic powder
07 -
0.25 teaspoon cayenne pepper, optional
08 -
1 teaspoon baking powder
09 -
1 large egg
10 -
Zest of 1 lime
11 -
Salt, to taste
→ For Frying
12 -
Vegetable oil, for deep frying
# Preparation Steps:
01 -
In a large mixing bowl, blend corn kernels, all-purpose flour, chili powder, smoked paprika, ground cumin, garlic powder, cayenne pepper if using, baking powder, and a pinch of salt until the spices and flour are evenly distributed.
02 -
Add the large egg and lime zest to the mixture. Stir thoroughly until all components are bound together and the batter holds its shape.
03 -
Pour approximately 5 centimetres of vegetable oil into a deep skillet or heavy-bottomed pot. Heat over medium-high until the oil reaches shimmering stage or 180°C.
04 -
Using a spoon or small ice cream scoop, drop spoonfuls of batter carefully into the hot oil. Flatten slightly with the back of the spoon. Fry in batches to avoid overcrowding the pan.
05 -
Cook each side for 2 to 3 minutes until golden brown and crisp. Remove with a slotted spoon and drain briefly on paper towels.
06 -
Finish with a light sprinkle of salt and a squeeze of lime juice, if desired. Serve immediately.
# Additional Tips:
01 -
For best results, use fresh corn kernels during peak season, or thaw frozen kernels thoroughly to avoid excess moisture in the batter.