Elote–Chickpea Fritters

Crispy corn fritters with lime, herbs, and cotija

Yield: 30–36 bite-sized fritters
Time: About 1 hour (plus soaking & chilling)

Ingredients

Chickpea Base

• ¾ cup dried chickpeas, soaked overnight, drained (do not cook)

Corn

• 2 ears fresh corn (about 1½ cups kernels)

• 2 teaspoons neutral oil (for charring corn)

Aromatics & Herbs

• ½ small yellow onion, chopped

• 2 cloves garlic, smashed

• ½ cup packed fresh cilantro leaves

• ¼ cup packed fresh flat-leaf parsley

• 1 small jalapeño, finely minced

Seasoning & Binders

• 1 teaspoon ground cumin

• ½ teaspoon ground coriander

• ½ teaspoon smoked paprika

• ½ teaspoon chili powder or chipotle powder

• 1 teaspoon kosher salt, plus more for finishing

• ¼ teaspoon black pepper

• ½ teaspoon baking powder

• ¼ teaspoon baking soda

• 3 tablespoons chickpea (gram) flour

• 2 tablespoons fine cornmeal

• Zest and juice of 1 lime

Cheese

• ½ cup crumbled cotija cheese, plus more for garnish

For Frying

• Neutral oil (vegetable, canola, or avocado)

• Optional: extra fine cornmeal, for rolling

Instructions

1. Char the Corn
   Brush the corn lightly with oil and season with a pinch of salt. Grill or pan-char over medium-high heat, turning occasionally, until blistered and lightly charred, 8–10 minutes. Let cool slightly, then cut the kernels from the cobs.

2. Make the Fritter Base
   In a food processor, combine the soaked chickpeas, onion, garlic, cilantro, parsley, jalapeño, cumin, coriander, smoked paprika, chili powder, salt, and black pepper. Pulse until the mixture resembles a coarse crumb, avoid blending into a paste.

3. Bind the Mixture
   Add the baking powder, baking soda, chickpea flour, cornmeal, lime zest, and lime juice. Pulse just until the mixture comes together and holds when pressed.

4. Fold and Chill
   Transfer the mixture to a bowl and gently fold in the charred corn kernels and cotija cheese. Cover and refrigerate for about 30 minutes to firm up.

5. Shape the Fritters
   With lightly oiled hands, form the mixture into 1-tablespoon portions and roll into balls. For extra crunch, lightly roll in fine cornmeal.

6. Fry
   Heat 2–3 inches of neutral oil in a deep skillet or pot to 350°F (175°C). Fry the fritters in batches, without crowding, until deeply golden and crisp, 3–4 minutes total, turning as needed.

7. Finish and Serve
   Drain on paper towels. Season immediately with a pinch of salt and a squeeze of fresh lime. Garnish with extra cotija if desired.

Chef’s Note

Aim for a deep golden color, this ensures a crisp exterior and a nutty, fully cooked chickpea interior.