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Chigüiles: recipe illustration
Appetizers & nibbles

Chigüiles

Small fritters made from tender corn, lightly sweet, with a heart of cheese and egg. They're sold in streets and markets, crisp on the outside and soft on the inside.

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Ingredients

Ingredients

Pâte

Fourrage

Spices & seasoning

Nutrition facts

673 kcal per serving

Protein
12.6 g
Carbohydrates
61 g
of which sugars
9.5 g
Fat
40.8 g
of which saturated fat
11.9 g
Fiber
5.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Blend the corn kernels with the egg until you have a smooth purée, then add the cornmeal and salt and mix.
  2. Let it rest for 10 minutes so the flour absorbs the moisture; the dough should be soft but hold together in a ball.
  3. Crumble the cheese. Take a small portion of dough, form a little cup in your hand, tuck in a bit of cheese and close it into a ball.
  4. Heat the oil to 170 °C (340 °F) and fry the chigüiles in small batches for 4 to 5 minutes, turning them, until golden.
  5. Drain and serve warm, with a pinch of pepper if you like.

Variations and tips

Oven version. Place the balls on an oiled baking tray and bake for 20 minutes at 200 °C (400 °F), turning them halfway through.

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Original Ecomely recipe.