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Air Fryer Corn Fritter Fries with Pico de Gallo

A corn, jalapeño, and cornmeal batter piped into fry-shaped logs and air fried crisp, served with fresh pico de gallo.
Print Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mexican
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

For the fritter fries
  • 2 cups corn kernels fresh or thawed
  • 1 small jalapeño minced
  • 2 green onions thinly sliced
  • 1/4 cup cilantro chopped
  • 1/2 cup all-purpose flour
  • 1/4 cup fine cornmeal
  • 1/2 tsp baking powder
  • 1 tsp kosher salt
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 2 large eggs lightly beaten
  • 2-3 tbsp milk or buttermilk
  • oil spray
For the pico de gallo
  • 3 Roma tomatoes seeded and diced
  • 1/3 cup red onion finely diced
  • 1 jalapeño or serrano minced
  • 1/2 cup cilantro chopped
  • 1 lime juiced
  • kosher salt

Equipment

  • Air fryer
  • Two bowls
  • Parchment paper

Method
 

  1. Toss the pico ingredients together and chill so the flavours meld.
  2. Whisk the flour, cornmeal, baking powder, salt, paprika, and garlic powder. In another bowl combine the corn, jalapeño, green onions, and cilantro with the eggs and 2 tbsp milk, then stir in the dry mix until thick and scoopable.
  3. Preheat the air fryer to 390°F and spray the basket. Using two spoons, form 3 to 4-inch logs about 1/2 inch thick on parchment.
  4. Spray the tops and cook 12 to 14 minutes, flipping carefully at 7, until golden and set. Serve with the pico.

Notes

A sticky, spoonable batter, not runny — add the extra tablespoon of milk only if it's dry.
Flip gently at the halfway point; they firm up as they finish.
Serve with lime crema or crumbled cotija too.