SUCCUMB TO QUESTIFIED MEXICAN STREET CORN FRITTERS. Last week… there was elote. It changed everything. But it wasn’t enough. The people demanded more. In a world obsessed with macros—the long-awaited sequel arrives. Questified Street Corn Fritters. Crispy on the outside. Soft in the middle. And made to crush your cravings and your protein goals. Brace yourselves, snack fanatics. This time, the crunch is louder. The flavors hit harder. And from what we hear, the sequel is even better than the original.
Check out the full recipe below:
NUTRITIONAL INFO
MEXICAN STREET CORN FRITTERS
Yields: 5 servings | Serving Size: 2 fritters
Calories: 360 | Protein: 21g | Fat: 25g | Net Carb: 10g
Total Carb: 14g | Sugar: 5g
Ingredients
MEXICAN STREET CORN FRITTERS
- 1 medium cauliflower
- ¾ cup canned corn, drained
- 1 cup grated cheddar cheese
- 4 tbsp almond flour
- 2 bags Quest Mexican Street Corn Tortilla Protein Chips, finely crushed
- 2 eggs
- Pinch salt and pepper
- 2 tbsp olive oil for frying
- ¼ cup sour cream
- 2 tsp sriracha
- Squeeze lime juice
- ¼ cup cotija cheese
Method
- Cut the cauliflower into florets and place them into a food processor and blend until chopped finely, about the size of rice. Transfer to a microwave safe bowl, cover with plastic wrap and microwave for 5 minutes.
- Let cool and then use a tea towel to drain out any excess water. Add the cauliflower to a large mixing bowl with the corn, cheese, almond flour, crushed chips, eggs and salt and pepper and stir until combined. Separate into 10 patties.
- Heat a frying pan with medium-high heat and once hot, add the oil. Cook patties for 2 minutes and golden brown. Flip and cook the other side until golden. Repeat until you have cooked all the fritters.
- In a bowl, whisk together the sour cream, sriracha and lime juice. Drizzle mixture over fritters, top with cotija cheese and serve.
