Ecuadorian Torrejas de Choclo (Corn Fritter Pancakes)
Torrejas de Choclo are one of those recipes that are so simple to make and absolutely impossible to stop eating! Crispy on the outside, soft and cheesy in the middle, and served with hot chocolate for the perfect snack.
Corn is one of the most important ingredients in Ecuadorian cooking, and torrejas de choclo have been part of my life since childhood. Growing up in Vilcabamba, fresh choclo was everywhere! It’s ground into humitas, boiled and served with cheese sauce, or fried into little golden pancakes just like these.
Now living in Luxembourg, I make them whenever I can get my hands on good fresh corn in the summer, and they never fail to bring me right back.
What are torrejas de choclo?
Torrejas de choclo are savory Ecuadorian corn fritters or small corn pancakes. They are small, thick pancakes made from fresh corn kernels blended into a batter with eggs, cream, and cheese, then cooked on a hot griddle until golden and crispy.
Choclo is the word used in Ecuador and much of South America for fresh corn, which is larger, starchier, and less sweet than the sweet yellow corn more common in the US and Europe. Torrejas de choclo are part of the same family of traditional Ecuadorian corn dishes as humitas and pastel de choclo, all built around that wonderful fresh corn flavor, but these are much quicker and easier to make.
Why You’ll Love This Torrejas de Choclo Recipe
- Ready in under 30 minutes. Once the batter comes together in the blender, the whole recipe moves quickly. Just mix, scoop, and cook!
- Two cheeses make it extra special. Using both mozzarella and queso fresco gives these torrejas the best of both worlds. The mozzarella melts and creates that irresistible gooey interior, while the queso fresco adds a salty, tangy flavor.
- You can eat them any time of day. Torrejas de choclo work beautifully for breakfast with coffee or hot chocolate, as a midday snack, or as a light dinner with ají and an avocado salad on the side!
- They taste like real Ecuadorian comfort food. This is the kind of recipe that has been made in Ecuadorian kitchens for generations. Simple ingredients, a hot griddle, and that unmistakable combination of fresh corn and cheese.
Ingredient Notes
- Fresh corn kernels: Fresh corn is ideal here and gives the best flavor and texture — use it whenever it’s in season.
- Eggs: Help bind the batter and give the torrejas structure. Use large eggs.
- Cornmeal or pre-cooked corn flour: Just 2 tablespoons adds a little extra body to the batter and helps the fritters hold together on the griddle. Pre-cooked corn flour (like masa harina or harina de maíz precocida) works beautifully here.
- Sugar: Totally optional, but recommended if you are using actual Andean choclo or corn that is less sweet.
- Cream: A small amount of cream makes the batter rich and keeps the fritters tender on the inside!
- Mozzarella: Grated fresh mozzarella melts into the batter as the fritters cook, creating that soft, gooey interior.
- Queso fresco: Crumbled into the batter for a salty, slightly tangy flavor that complements the corn. Look for it at Latin grocery stores or even in the cheese section of a regular grocery store sometimes.
- White or green onion: Finely diced and stirred into the batter!
- Salt: Start with ¼ teaspoon and adjust to taste. The queso fresco is already salty, so you may not need much more.
- Oil or butter for the griddle: Just a light grease is all you need to prevent sticking and get that golden crust.
Variations & Substitutions
- Fresh corn: If fresh corn isn’t available, frozen corn kernels (thawed and patted dry) are a good substitute.
- Queso fresco: Cotija cheese, feta, or a mild farmer’s cheese are all reasonable substitutes. Each will change the flavor slightly, but the result will still be delicious.
- Cream: Whole milk can be substituted for the cream, though the fritters will be slightly less rich.
- Cornmeal: Masa harina, harina de maíz precocida (like PAN brand), corn flour, or fine polenta all work well in this recipe.
- Add herbs: Fresh cilantro or chives mixed into the batter are a wonderful addition.
- Sweeter variation: For a slightly sweeter version, add a teaspoon of sugar to the batter!
Tips for Success
- Blend most, but not all, of the corn. The blended corn creates a smooth, cohesive batter, while the whole kernels give the fritters their characteristic texture and little bursts of fresh corn flavor, so don’t blend everything!
- Keep the heat at medium. A griddle that’s too hot will brown the outside of the torrejas before the inside is cooked through, while one that’s too low won’t give you that crispy golden crust. Medium heat is the sweet spot!
- Don’t flip too early. It can be tempting to check the bottom before it’s ready, but patience here makes a real difference. Wait until the edges look set and the bottom is visibly golden. A torreja that’s flipped too soon will fall apart, so let it develop a proper crust first.
- Cook in small batches. Three at a time is the right approach. It gives you enough space to flip them easily and keeps the pan at a consistent temperature. Overcrowding the griddle lowers the heat and leads to steaming rather than crisping!
Serving Suggestions
Torrejas de choclo are wonderfully versatile when it comes to serving. The simplest and most traditional way is plain alongside a cup of hot coffee or hot chocolate for breakfast or as an afternoon snack. I always serve mine with some tree tomato ají hot sauce, too. It is the perfect combination! You can also try a drizzle of ají criollo for something fresher and greener. You can also serve them as an appetizer or as part of a brunch. On the side, a simple chunky avocado salsa or a quick avocado and tomato salad is delicious, too.
Storage Suggestions
Storing leftovers: Store cooled torrejas de choclo in an airtight container in the refrigerator for up to 2 days. Keep them in a single layer or separate layers with parchment paper so they don’t stick together.
Reheating: The best way to reheat torrejas is in a dry skillet or griddle over medium heat for a couple of minutes per side. This revives the crispy exterior. The microwave works in a pinch but will make them soft rather than crispy.
Freezing: These freeze surprisingly well. Let them cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag. Reheat directly from frozen in a skillet over medium-low heat, covered, for a few minutes per side.
Frequently Asked Questions
What is queso fresco and where can I find it?
Queso fresco is a mild, crumbly fresh cheese popular throughout Latin America. It’s slightly salty, a little tangy, and not a melting cheese. It’s available at most Latin grocery stores, as well as many well-stocked supermarkets. If you can’t find it, cotija cheese or a mild feta make good substitutes.
My torrejas are falling apart when I flip them. What went wrong?
The most common reason is flipping too early. The torreja needs time to set and develop a firm crust on the bottom before it’s ready to flip. If it’s still loose or sticking, it’s not ready yet. Give it another minute and try again. Also make sure your griddle is properly preheated and lightly greased before adding the batter.
Ecuadorian Corn Fritter Pancakes (Torrejas de Choclo)
Ingredients
- 2 cups of fresh corn kernels from about 2-3 ears of corn (about 8 ounces, 225 grams)
- 2 eggs
- 2 tbs of corn meal or pre-cooked corn flour 20 grams
- 1-2 tsp of sugar optional – only if using less real choclo or less sweet corn
- 2 tbs of cream
- 60 grams of grated mozzarella cheese
- 60 grams of queso fresco crumbled
- 2 tbs of finely diced white or green onion
- Salt to taste start with ¼ tsp
To serve:
- Additional crumbled queso fresco
- Tree tomato aji hot sauce
- Avocado salsa or side salad
Instructions
- Combine the 1.5 cups of the corn kernels (save the remaining ½ cup) with the eggs, cream, and corn meal (and sugar if using) in food processor or blender.
- Blend well and transfer the blended batter to a bowl.
- Add the salt, grated cheese, the crumbled cheese, the diced onions, and the rest of the corn kernels. Stir well.
- Heat a lightly greased griddle pan (you can also use a regular frying pan, cast iron or non-stick) over medium heat. Add a spoonful or two of the corn mixture and let it form into a small pancake. I usually do about 3 at a time.
- Cook until you can see the bottom of each torreja starting to get crispy and solid.
- Carefully use a spatula to flip the corn pancakes and continue cooking on the other side. Cook for a few more minutes and then remove them from the pan. Continue the same process with rest of the batter. If you want to speed up the process, you can use two pans at a time.
- The torrejas can be served plain with a cup of hot coffee or hot chocolate. You can also serve them topped with extra queso fresco and your choice of sauce.
Photos of the step by step preparation process for Ecuadorian torrejas de choclo or corn fritter pancakes:
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