Serves: 3-4 (makes about 8 fritters)

Time: 30 minutes

INGREDIENTS

Fritters:

• Rojo’s Street Corn Dip
• 1 cup flour
• 2 cups corn 
• 1 cup shredded cheddar
• 2 eggs
• 1 tbsp baking soda
• 1½ tsp garlic powder
• ½ tsp smoked paprika
• 1 tbsp oregano
• 2 tbsp chopped cilantro
• ⅓ cup milk
• ¼ cup vegetable oil
• Salt & pepper

Crema:

• ¼ cup sour cream
• 1 lime (juice and zest)
• ¼ tsp smoked paprika
• ⅛ tsp chili powder
• ⅛ tsp garlic powder

TOOLS

• Non-stick skillet
• Large mixing bowl

DIRECTIONS

Step 1 – Make the batter

In a large mixing bowl, combine the flour, corn, shredded cheddar, eggs, and three large scoops of Rojo’s Street Corn Dip, Milk baking soda, garlic powder, ½ tsp smoked paprika, oregano, chopped cilantro, salt and pepper. 

Step 2 – Make the lime crema

In a small bowl, mix the sour cream with the juice and zest of 1 lime, ¼ tsp smoked paprika, chili powder, and garlic powder.

Step 3 – Cook the fritters

Heat 1 tbsp vegetable oil in a large, non-stick skillet. Dollop about ¼-⅓ cup of batter at a time into the hot oil and cook for about 2-3 minutes on each side. Repeat until all the batter is gone.

Step 4 – Serve

Serve the fritters with the lime crema and freshly chopped cilantro. Enjoy!