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Corn and Baby Spinach Fritters



¾ cup Tio Pablo Masa Harina

1 tsp Tio Pablo Mayan Gold

1 tsp coarse, black pepper

1 cup frozen corn kernels

½ onion, diced

2 eggs

½ cup traditional feta, crumbled

2 Tbl milk

1 cup fresh baby spinach, chopped

½ tsp Tio Pablo Red Chilpotle Salt

¼ cup olive oil

Crema Dressing:

1 Tbl Mayonnaise

2 Tbl plain yoghurt

Juice from ½ lemon

1 garlic clove, minced

2 La Morena Nacho Jalapeño Slices, minced (more if you would like more spice)

1 tsp brine from Nacho Jalapeño Slices

½ tsp coarse black pepper

½ tsp salt

½ tsp sugar


In a large bowl, mix through the Masa Harina with the Mayan Gold and pepper. Add the corn kernels and the onion and stir through evenly.

In a separate bowl, add the eggs, milk and Red Chilpotle Salt. Next stir through the feta and then the baby spinach.

Pour the wet mixture into the dry mixture and mix thoroughly. With your hands, make dough into a ball and then break off golf ball sized pieces. Roll the smaller pieces and flatten slightly.

Heat olive oil in a large frying pan and fry the fritters, turning often, until both sides are golden and the inside is cooked through.

While the fritters cook, in a small bowl, stir all of the crema ingredients together.

Serve fritters warm with the crema. Makes about 16 fritters.


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