Jalapeño Corn Fritters
These crispy and flavorful Jalapeño Corn Fritters are a perfect blend of sweetness, crunch, and a kick of heat, making them an ideal snack for any occasion.
Ingredients
Fritter Base
- 2 cups fresh or frozen corn (thawed, if frozen) Fresh corn is recommended for the best flavor.
- 1 small jalapeño, finely chopped (seeds removed for less heat) Adjust the heat by removing seeds.
- 1/2 cup all-purpose flour This helps bind the fritters.
- 1/2 cup cornmeal Adds texture and flavor.
- 1 teaspoon baking powder For leavening.
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon chili powder (optional) For extra heat.
- 1 large egg Acts as a binder.
- 1/4 cup milk
- Oil for frying vegetable or canola For frying, about 1/4 inch deep.
Instructions
Preparation
- In a large mixing bowl, combine the corn, jalapeño, flour, cornmeal, baking powder, salt, black pepper, and chili powder (if using). Mix well until the corn is evenly coated.
- In a small bowl, whisk together the egg and milk until well combined. Add this mixture to the dry ingredients and mix until just incorporated. Be careful not to overmix!
Cooking
- In a large skillet, heat about 1/4 inch of oil over medium heat. To test if the oil is ready, drop a small spoonful of batter into the oil. If it bubbles and sizzles, you’re good to go!
- Using a spoon, drop dollops of the batter into the hot oil, being careful not to overcrowd the pan. Fry until golden brown, about 3-4 minutes on each side.
- Once cooked, remove the fritters from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serving
- These fritters are best served hot, right out of the pan! Pair them with sour cream, salsa, or your favorite dipping sauce for an extra kick.
Notes
For best results, do not overcrowd while frying. These fritters can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or in a skillet for a crispy texture.