Appetizer: United States – New Mexico, Southwestern United States – Calabacitas Fritters

Serving Size: 6

Approximate Time

Prep 25 min

Cook 30 min

Additional 10 min

Total 55 min

Ingredients

- 2 medium calabacitas (about 12 oz / 340 g total), grated
- 1 cup (150 g) fresh corn kernels (about 2 ears) or frozen, thawed
- 2 roasted Hatch green chiles, peeled, seeded, diced (about 1/2 cup / 75 g)
- 1 small yellow onion, finely chopped (about 4 oz / 110 g)
- 2 cloves garlic, minced
- 1 cup (113 g) shredded Chihuahua or white cheddar cheese
- 3/4 cup (95 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1.5 g) ground black pepper
- 1/2 tsp (1 g) ground cumin
- 1 large egg (about 50 g), lightly beaten
- 1/4 cup (60 ml) milk
- 2 tbsp (8 g) chopped fresh cilantro (optional)
- 1 to 1 1/2 cups (240–360 ml) vegetable or canola oil for shallow frying
- Lime wedges, crema, or salsa verde for serving (optional)

Instructions

Short Description:
Crispy pan-fried fritters made from grated calabacitas (regional summer squash) mixed with fresh corn, roasted green chiles, cheese, and aromatics—served hot as a shareable starter or snack.

Regional Notes:
This New Mexican version highlights calabacitas (local summer squash) and roasted Hatch green chiles for a distinct Southwestern flavor. The addition of fresh corn and Chihuahua or white cheddar cheese sets it apart from generic squash fritters and ties it to regional produce and cheese traditions.

1. Prepare the calabacitas: place grated calabacitas in a large bowl, sprinkle with 1/2 tsp (3 g) of the salt, toss, and let sit 8–10 minutes to draw out moisture. After resting, gather the calabacitas in a clean kitchen towel or several layers of paper towel and squeeze firmly to remove as much liquid as possible. Transfer to a dry bowl.
2. In a medium bowl, whisk together flour, baking powder, remaining 1/2 tsp (3 g) salt, black pepper, and cumin.
3. To the drained calabacitas, add the corn, diced roasted green chiles, chopped onion, minced garlic, shredded cheese, and chopped cilantro (if using). Stir to combine.
4. In a small bowl, whisk the beaten egg and milk together, then pour into the calabacitas mixture. Sprinkle the dry flour mixture over the veggies and fold gently until just combined into a batter that holds together; avoid overmixing. If the mixture seems too loose, add another tablespoon of flour.
5. Heat a large skillet over medium-high heat and add enough oil to reach about 1/4 inch (6 mm) depth (about 1 to 1 1/2 cups / 240–360 ml depending on pan size). Heat until the oil shimmers and a small pinch of batter sizzles immediately but does not burn (about 350°F / 175°C equivalent).
6. Working in batches, drop heaping tablespoons (or 2–3 tbsp / 30–45 ml) of batter into the hot oil, flattening each slightly with the back of the spoon to form 2–3 inch (5–7 cm) rounds. Do not overcrowd the pan.
7. Fry until golden brown and crisp on the first side, about 2–3 minutes, then flip and fry the other side for 2–3 minutes. Adjust heat as needed to prevent burning—moderate oil temperature ensures a cooked interior and crispy exterior.
8. Transfer cooked fritters to a paper towel–lined plate to drain. Keep warm in a low oven (200°F / 95°C) if making large batches.
9. Serve warm as an appetizer with lime wedges and optional crema or salsa verde for dipping.