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Mexican Corn Fritter Burgers

  • Author: Sheenam
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
  • Yield: 6 1x
  • Category: Burgers
  • Method: Grill and Stove Top
  • Cuisine: Mexican, American
  • Diet: Vegetarian

Description

The ultimate vegetarian Mexican corn fritter burgers that are perfect for summer grilling and the best veggie option for your barbecue parties.


Ingredients

Scale

Corn Fritters

  • 1 1/2 cup corn (See Note 1)
  • 1/2 tsp baking powder (See Note 2)
  • 1/2 cup mozzarella cheese (grated)
  • 3/4 cup flour
  • 1 egg
  • 2 tbsp milk
  • 1 tsp garlic (grated/ minced)
  • 1/2 tsp roasted cumin powder or cumin powder (See Note 3)
  • salt
  • 1/2 tsp dried oregano
  • 1/4 cup diced jalapeños (pickled/ jar or fresh)
  • 3 tbsp extra virgin olive oil

Garlic Aioli

  • 1/2 cup mayonnaise
  • 2-3 tbsp milk (for thinning)
  • 1 tsp garlic (minced/ grated)
  • salt
  • pepper

6 Burger Buns (this is a brand, that I like & recommend)

6 Pineapple Slices


Instructions

  1. Prepare the garlic aioli by mixing together all ingredients in a bowl and transfer to refrigerator. 
  2. For the corn fritters, add all ingredients (except for extra virgin olive oil) to a large mixing bowl. A sticky mixture should be formed. Not runny, just sticky. If the mixture is too thick, add another tbsp of milk. (see blog post above for picture of how the corn fritter batter/ mixture should look like)
  3. Heat 1 tbsp oil in a pan and add the corn fritter mixture for 2 fritters at a time. Use an ice cream scooper. Flatten the fritter mixture with the back of a spoon and let cook each side for 1.5 minute on medium flame. 
  4. Transfer the fritters to a serving dish or in the oven if using later. Repeat the same for the remaining mixture, making two at a time.
  5. Grill the pineapple slices by draining the pineapples completely and transferring them on to the electric grill or an actual grill and let cook for a couple of minutes each side until they are charred and caramelised. 
  6. Assemble your burgers as desired and enjoy. 

Notes

  1. I used frozen sweet corn for this recipe - thawed, boiled and all water drained before mixing with other ingredients. You can use fresh corn off the cob as well.
  2. This recipe is tried with and without baking powder. Not a huge difference, but the test WITH baking powder makes them a little fluffy - totally optional. 
  3. I make my own roasted cumin powder by dry roasting some cumin seeds until they release their flavours (roast them in a pan and keep an eye as they burn quickly) then pulse until powdered. You can use regular cumin powder for this recipe as well. The roasted cumin powder just adds a little bit of smokiness. 

Keywords: vegetarian, corn, burgers, grilling, BBQ, barbeque

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