Ecuadorian Corn Fritter Pancakes (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.
Servings 12 torrejas
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.
