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Beer Battered Corn Fritters – Corn, green chiles, and cheddar cheese are tossed in a homemade Modelo Especial beer batter and fried into delicious little fritters.
The older I get, the less I enjoy to go out to bars and restaurants to celebrate holidays and major events. The crowds overwhelm me, the logistics to get to and from frustrate me, and, frankly, we end up spending wayyyy too much money. So lately, we’ve loved hosting parties at our house or even going to friends’ homes to celebrate.
Therefore, it’s no surprise that I am already planning out my menu for Cinco de Mayo which is coming up in a few weeks. I plan to have tons of snacks around, festive decor, and, of course, Modelo Especial beer. Modelo Especial is a major fixture of Mexican culture so it’s only fitting that I have tons of it available for my guests.
For snack ideas, I love making food that’s easy to eat with one hand (because I’ll have a beer in the other hand, duh) and pairs perfectly with an ice-cold beer. One thing came to mind: fried food! And what’s even better is beer battered fried food made with Modelo Especial to make it pair even better with the beer.
That’s why I’ve decided to serve my Beer Battered Corn Fritters! Check them out!
Corn fritters are one of my favorite bar foods. If you’ve never had one, imagine corn kernels fried in a fluffy, yet crispy dough ball. They are not hushpuppies, though! Hushpuppies are made with cornmeal so they taste like fried cornbread. Fritters are made with all-purpose flour and baking powder so they get fluffy instead of cakey. And when you add the beer, they get even fluffier!
For even more flavor, I’ve added chopped green chiles and sharp cheddar cheese to these fritters. Come to mama!
Now, I don’t want you to get fearful of this recipe because you need to fry the fritters. After you fry the first batch or two of fritters, you’ll definitely get the hang of it and you’ll wonder why you waited so long to make these!
Just in case you need some more support, here are some additional tips to help you along the way:
- Make sure you chop the green chiles finely so you get chiles scattered throughout the fritter.
- Do not use fancy shredded cheese (aka finely shredded cheese) in this recipe. If the cheese is in small shreds, it almost gets absorbed in the batter and you really don’t taste it in the fritter.
- Constantly be mindful of the oil temperature. I keep a thermometer in the oil so I know if it’s getting too hot or too cold. If it’s too hot, the fritters will burn before they’re cooked through. If it’s too cold, the fritters will get greasy and soft.
- I love using my cookie scoop to drop the fritters in the oil. The release lever makes the process pretty fast and less messy, for sure.
And that’s all there is to it! I hope you add these fritters to you Cinco de Mayo menu this year. And don’t forget to stock up on Modelo Especial, too! You can locate the closest retailer near you by using the product locator here.
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