Chilean Corn Fritters — Homemade Tortitas de Maíz or Croquetas de Choclo

Versión en Español

Chilean corn fritters, called tortitas de maíz or croquetas de choclo, are small pan fried patties of cooked corn kernels bound with semolina or chuchoca, flour, milk, parsley, and baking powder, cooked 5 minutes per side until golden. They take 20 minutes of preparation and 10 minutes of cooking, and serve 4.

A quick, tasty, and healthy recipe to enjoy in the middle of the summer corn season with the whole family.

How to Make Corn Fritters?

Ideally use freshly shucked corn, or tender frozen corn, which is softer than regular frozen corn and adds a gentle sweetness. The dry ingredients are mixed, the milk is added little by little, the corn is folded in, and the fritters are shaped by hand and pan fried.

Nutritional Information

Each serving of corn fritters contains approximately 250 kcal, 35 g of carbohydrates, 10 g of fat, 6 g of protein, 4 g of fiber, 3 g of sugars, 15 mg of cholesterol, and 250 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Corn Fritters Recipe

Preparation: 20 minutes
Cooking: 10 minutes
Servings: 4

Ingredients

• 2 cups of cooked corn kernels
• 80 ml (⅓ cup) of whole milk
• 60 g (⅓ cup) of semolina or chuchoca (ground dried corn)
• 40 g (⅓ cup) of flour
• 30 ml (2 tablespoons) of oil for frying
• 1 bunch of parsley, chopped
• 1 teaspoon of baking powder
• ½ teaspoon of salt
• ½ teaspoon of pepper

Instructions

1. In a large bowl, combine the flour, semolina, baking powder, salt, pepper, and chopped parsley. Mix, then add the milk little by little, stirring with a wooden spoon until you get a thick, even batter.

2. Add the cooked corn kernels and mix well. Heat the oil in a large skillet over medium high heat, carefully shape the fritters with your hands, and place them in the pan, pressing them lightly.

3. Lower the heat and cook 5 minutes per side until lightly golden. Serve the fritters right away while hot, on their own or with white rice or boiled potatoes.

Additional Tips

Drain the corn well

Make sure the corn is cooked and well drained, so the batter does not get watery and the fritters hold their shape.

Wet your hands

Shaping the fritters with slightly damp hands keeps the batter from sticking.

Serve them hot

Corn fritters lose their crisp golden surface as they cool, so fry them just before eating.

Frequently Asked Questions (FAQs)

1. Are tortitas de maíz and croquetas de choclo the same?

Yes, they are different names for the same dish, also called tortillas de maíz. They are made with cooked corn, semolina or chuchoca, flour, milk, parsley, and baking powder, and pan fried 5 minutes per side.

2. Can I use frozen corn?

Yes. Freshly shucked corn is ideal, but tender frozen corn works well because it is softer than regular frozen corn. Make sure it is cooked and well drained before adding it.

3. Can I use chuchoca instead of semolina?

Yes, the recipe takes either one in the same amount, 60 g. Chuchoca gives a stronger corn flavor, while semolina gives a more neutral texture.

4. What do I serve with corn fritters?

They can be eaten on their own or with white rice or boiled potatoes. Serve them freshly made and hot, before they lose their golden surface.

Benefits of Corn

Corn is a good source of fiber and nutrients that support healthy digestion, and it can be part of a balanced diet that helps keep cholesterol and blood sugar in check.

Did You Know?

Choclo is the South American word for corn used in the Andean countries, including Chile, Bolivia, and Peru. It comes from the Quechua word chuqllu, meaning tender corn.

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• Chilean Crispy Cauliflower Fritters Recipe
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• Homemade Corn Humitas Recipe
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