Elote Corn And Poblano Fritters
- 1/4 c del Pasado® Grated Cotija Cheese
- 10 c Monarch® Fire Roasted Corn and Poblano Peppers Blend with Onions
- 7 ea. Glenview Farms® Eggs
- 2 tbsp. Monarch Chopped Garlic in Oil
- 7 tbsp. Cross Valley Farms® Cilantro, finely chopped
- Freshly Ground Pepper to taste
- 3/4 c Garbanzo Flour
- Optimax® High-Stability Canola Oil for frying
- 1 c Chef’s Line® Mayonnaise made with Cage Free Eggs
- 3/4 c Mexican Crema
- 1/2 c del Pasado Grated Cotija Cheese, plus extra for garnish
- 3 ea. Cross Valley Farms Limes, zested and then juiced
- 1/2 c Cross Valley Farms Cilantro, finely chopped
- 2 tsp. Monarch Chopped Garlic in Oil
- 1 tsp. Monarch Ancho Chile Powder
Beat the eggs in a medium bowl until frothy.
Stir in the garlic, cilantro, spices and Fire Roasted Corn and Poblano Peppers Blend.
Combine the garbanzo flour and Grated Cotija Cheese and stir into the mix.
The mixture should be batter consistency; if the mix seems too dry, add in a few tablespoons of crema.
Heat oil in a large nonstick skillet over medium-high heat.
Test one small fritter for seasoning, adding more spice or Grated Cotija Cheese to taste.
Using a small spoon, drop the batter into the hot oil, pressing it down so it flattens.
Once the edges start to brown, flip the fritters and cook until brown on the other side.
Transfer to a platter lined with paper towels. Repeat with the remaining batter, adding more oil if necessary.
Make the dipping sauce by whisking together the Mayonnaise made with Cage Free Eggs, crema, Grated Cotija Cheese, lime juice, cilantro, garlic and chile powder.
Serving size: 25 servings of five silver-dollar-sized fritters