Frituras de Maiz (Cuban Sweet Corn Fritters) Recipe
If you’re looking to treat your tastebuds and bring a little Cuban sunshine into your kitchen, look no further than Frituras de Maiz (Cuban Sweet Corn Fritters). These golden, crisp-on-the-outside, tender-on-the-inside fritters are the very definition of comfort, combining the sweetness of corn with a warm hint of anise. Whether you’re frying a batch for a family brunch or snacking with friends, Frituras de Maiz (Cuban Sweet Corn Fritters) deliver irresistible flavor with every bite—they truly earn their place as a cherished Cuban classic.
Ingredients You’ll Need
The magic of Frituras de Maiz (Cuban Sweet Corn Fritters) is in the simplicity of their ingredients—each one brings something essential to create that soul-soothing flavor and perfect crunch. Don’t skip or skimp: every element plays its part, and you’ll taste the difference in every bite!
- Whole Corn Kernels: Fresh from two large cobs, these provide the natural sweetness and juicy texture that are the heart of the fritters.
- Granulated Sugar: It’s more than a sweetener—it amplifies the corn’s natural sugar to make each bite delightfully dessert-like.
- Salt: Just a pinch is enough to bring out all the flavors and balance the sweetness perfectly.
- Ground Anise Seed: This classic Cuban twist adds a subtle, aromatic warmth that makes the fritters unforgettable (and a little mysterious!).
- Large Egg: The binder that holds the batter together and helps create that dreamy, fluffy-tender inside.
- Pork Lard or High-Heat Oil: Lard gives an irresistible richness and authentic flavor, but any neutral, high-smoke-point oil works well for frying.
- Coarse Yellow Cornmeal (optional): A handy fix for batter that’s too runny; it adds texture and helps the fritters keep their satisfying shape.
How to Make Frituras de Maiz (Cuban Sweet Corn Fritters)
Step 1: Remove the Corn from the Cob
Start with the freshest corn you can find. Using a sharp knife, slice down each cob, carefully shaving off rows of kernels. Rotate the cob as you go—don’t rush! Fresh kernels make all the difference, delivering bursts of juicy sweetness in every fritter.
Step 2: Blend the Corn
Transfer the kernels to your food processor or blender. Pulse just until the mixture is combined. Don’t let the urge to over-process take over—you want a thick, chunky batter, not a puree. Those little bits of corn will add amazing pops of flavor and texture later on.
Step 3: Fix the Batter Consistency (if needed)
If the batter seems too runny (it can happen if the corn is extra juicy), don’t panic. Simply stir in coarse yellow cornmeal, a quarter cup at a time, until you’ve got a thick, scoopable mixture. This step keeps your Frituras de Maiz (Cuban Sweet Corn Fritters) from flattening out or falling apart in the oil.
Step 4: Mix in Sugar, Salt, Anise, and Egg
Scrape the corn mixture into a bowl and stir in the sugar, salt, ground anise, and egg. Mix until everything is thoroughly combined—the batter should now feel smooth, thick, and hold together. The aroma at this stage is pure Cuban nostalgia!
Step 5: Heat the Oil
Pour enough lard or high-heat oil into a deep skillet so your fritters will be able to bob about freely (about 2 to 3 cups does the trick). Heat it up to 375ºF. Hot oil is key for that perfect crispy shell, so give it a minute and check the temperature if you can.
Step 6: Fry the Fritters
Now the magic happens! Drop the batter into the hot oil by the spoonful—about a tablespoon for each fritter. Don’t crowd the pan; give them space to crisp and puff. Fry for 2 to 4 minutes, flipping halfway through, until they are golden all over and float to the surface. Drain on a paper towel-lined plate while you repeat with the remaining batter.
Step 7: Finish and Serve
Your fritters should be doughy inside and gloriously crisp outside. For an extra Cuban touch, sprinkle them with a little sugar while they’re still hot. Serve at once—Frituras de Maiz (Cuban Sweet Corn Fritters) are unforgettable when fresh!
How to Serve Frituras de Maiz (Cuban Sweet Corn Fritters)
Garnishes
A classic sprinkle of extra sugar is a must, creating an irresistible crispy-sweet shell. For something even more festive, add a dusting of cinnamon or a touch of powdered sugar. If you want a savory accent, try a pinch of flaky sea salt or even a little grated queso fresco.
Side Dishes
Serve your Frituras de Maiz (Cuban Sweet Corn Fritters) alongside black beans and rice for the full Cuban experience, or lighten things up with a citrusy salad. They work beautifully with creamy dips, tangy salsas, or cool slices of avocado—anything fresh that balances their sweetness.
Creative Ways to Present
Go beyond the basics! Stack them high on a rustic platter, skewer for playful party bites, or tuck into festive paper cones for picnics and gatherings. They’re perfect for brunch spreads or as a sweet-savory addition to a mezze table. The only limit is your imagination.
Make Ahead and Storage
Storing Leftovers
If you somehow manage to have leftovers, lucky you! Let your fritters cool completely, then lay them in a single layer in an airtight container. They’ll keep in the fridge for up to three days, though their crispiness is best enjoyed fresh.
Freezing
Freezing Frituras de Maiz (Cuban Sweet Corn Fritters) is a breeze. Arrange cooled fritters in a single layer on a baking sheet and freeze until firm, then transfer to a freezer bag. They’ll stay delicious for up to two months. Simply reheat straight from the freezer when the craving strikes!
Reheating
To recapture that just-fried crunch, reheat fritters in a 350ºF oven for 8-10 minutes, or until heated through and crispy again. Avoid the microwave, which can make them soggy. An air fryer works wonders too—it takes just a few minutes to crisp them up beautifully.
FAQs
Can I use canned or frozen corn instead of fresh?
Yes, though freshly cut kernels deliver the best sweetness and texture, you can use drained canned corn or thawed frozen corn if fresh isn’t available. Just pat them dry so your batter isn’t too wet.
What can I use instead of anise seed?
If you’re not an anise fan, you can leave it out or substitute a little ground cinnamon for a different warm note. Anise gives the fritters their signature Cuban character, but the recipe is still delicious without it.
Can I make Frituras de Maiz (Cuban Sweet Corn Fritters) gluten-free?
Absolutely! The recipe already uses corn and doesn’t require wheat flour, so it’s naturally gluten-free. Just double-check your cornmeal if you use it and your frying oil to ensure there’s no cross-contamination.
Do I have to use pork lard for frying?
While pork lard is traditional and adds wonderful depth, you can use any neutral, high-smoke-point oil like peanut or canola instead. The important thing is to fry at the correct temperature for crispness without greasiness.
Why did my fritters fall apart in the oil?
If your Frituras de Maiz (Cuban Sweet Corn Fritters) didn’t hold together, the batter may have been too thin. Stir in cornmeal to thicken it before frying, and make sure the oil is hot enough to cook them quickly, which sets the shape.
Final Thoughts
Give yourself (and those lucky enough to share with you) the simple joy of making Frituras de Maiz (Cuban Sweet Corn Fritters) at home. With their sweet corn flavor and golden crunch, they’re as delightful for a Cuban-themed feast as they are for a cozy afternoon treat. Go ahead—get the oil sizzling and let the celebration of flavor begin!
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Frituras de Maiz (Cuban Sweet Corn Fritters) Recipe
- Total Time: 35 minutes
- Yield: Makes about 12 fritters 1x
- Diet: Vegetarian
Description
Frituras de Maiz are traditional Cuban sweet corn fritters that are crispy on the outside and tender on the inside. These fritters are made with fresh corn kernels, sugar, and a hint of ground anise seed for a delicious flavor.
Ingredients
Corn Fritters:
- 1 1/2 cups whole corn kernels (from 2 large corn cobs)
- 6 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground anise seed (grind anise seeds in a mortar and pestle)
- 1 large egg
- Pork lard (or oil with a high smoke point for frying)
- Coarse yellow cornmeal (*optional, see note below)
Instructions
- Prepare Corn: Slice corn kernels off the cobs.
- Blend Corn: Blend corn kernels until chunky.
- Adjust Consistency: Add cornmeal if needed.
- Mix Ingredients: Combine corn, egg, sugar, salt, and anise.
- Fry Fritters: Fry spoonfuls in hot oil.
- Finish & Serve: Season with sugar and enjoy!
Using a sharp knife, slice downward along the length of the cob, cutting off the kernels. Rotate the cob as you go, until all the kernels are removed.
Add the corn kernels to a food processor or high-speed blender. Pulse until just blended. Don’t overdo it. The batter should still be thick & chunky, not liquid. Transfer the blended corn to a large bowl.
If the batter becomes too runny, stir in coarse yellow cornmeal, 1/4 cup at a time, until the batter thickens yet remains pourable.
In the bowl with the blended corn, stir in the egg, sugar, salt, and ground anise until combined. The mixture should be smooth, thick, and paste-like. Set aside.
In a skillet, heat oil to 375ºF. Drop spoonfuls of batter into the hot oil, frying for 2-4 minutes until golden brown on all sides. Drain fritters on paper towels.
The fritters should be crispy outside and tender inside. Serve immediately.
Notes
- If the batter is too runny, add cornmeal to adjust consistency.
- For extra flavor, you can sprinkle the fritters with additional ground anise or cinnamon.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer/Snack
- Method: Frying
- Cuisine: Cuban
Nutrition
- Serving Size: 1 fritter
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Cuban, fritters, corn, sweet, appetizer, snack
