Regañonas (Colombian Corn Fritters)
Ingredients
- 4 ears of corn
- 3 beaten eggs
- 1 teaspoon of sugar
- 1 teaspoon of baking powder
- Salt and pepper
- Vegetable oil for frying
Instructions
- Remove corn kernels from the cobs, heat oil to 300°F in a pot, and line a large plate with paper towel and keep it close.
- Place the corn in the food processor along with eggs, baking powder, sugar and salt, blend until smooth and transfer mixture to a bowl.
- Drop the corn batter very gently into oil by the tablespoonful. Do not overcrowd the pot. Once the fritters float to the top, flip them around once until golden brown and they start to darken around the edges.
- Take them out with a slotted spoon and place them on paper towel-lined plate. Repeat until all fritters are cooked.
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Regañonas are a popular and versatile side dish from the Santander department of Colombia. They can be served with fish, meat or poultry, but I've also served them for breakfast, lunch, snack, appetizer and for dinner with a hearty stew or soup. The possibilities with these corn fritters are truly endless.
These Regañonas or corn fritters are fantastic, they are crispy outside and soft on the inside, and if you have a vegetarian at home like me, they make a great meatless dish.
Buen provecho!
Belinda @zomppa
Fantastic! I can imagine dipping them in something spicy....
lana lake
Try "Pineapple Sweet Chili" sauce but definitely some sort of "Sweet Chili" sauce for dipping!
Joanne
These sound amazing, especially for someone who loves corn as much as I do!
rebecca
i think these would be additctive he he
Jenn and Seth
these are fantastic! i'll have to make these for me and my little guy!
Jeannie
I would love to snack on these fritters! Looks absolutely delicious!
Norma-Platanos, Mangoes and Me!
Definitely Erica I will mek these....they look so good!
Susana
I made these corn fritters for my kids yesterday and we really loved them.Typical Colombian Food is so delicious and your recipes are simple and easy to follow. thanks for these great Colombian recipes.
Erica
Thank you, everyone!
Chris
Those golden crispy edges look so perfect!
Ivy
They look so tempting. I feel like a sprinkle of some sugar on top will make them taste like cake 🙂
Alene
Those look amazing! Could it be possible to used canned sweet corn instead of fresh one?
Anonymous
My Mother who is Colombian did! And, she added the corn kernals to the batter.
Anonymous
I made the recipe just as described and when I dropped spoonfuls into the oil, they completely disintegrated. Was curious about the recipe because there is no flour or cornmeal or other binding ingredient. Did I do something wrong or was something left out of the instructions? I then added flour to make a light batter and they were fine. Will not be making this recipe again.