So crispy and packed full of flavor, these Jalapeño Corn Fritters are always a welcomed side dish!
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I’ve always loved the combination of jalapeño and corn, and what better way to combine the two than in these amazing fritters?! These are so satisfying, I can literally eat them as a meal. Pair them with a garden salad and you have yourself a hearty vegetarian lunch or dinner.
This recipe was originally published in August 2013 and I had to bring it back with new photos to give them the justice they deserve. I’ve been seeing fresh local corn EVERYWHERE and these fritters were the first thing that came to mind!
My original photo August 2013
Are these jalapeño corn fritters overly hot or spicy?
No! These are by no means overly hot or spicy. The jalapeño and chili powder give them just enough of a kick to give them a little boost. Adjust the amounts of jalapeño and/or chili powder to suit your personal preference.
Even better? These corn fritters come together in just 20 minutes!
Enjoy!
Originally published August 6, 2013 and updated June 14, 2018.
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Jalapeno Corn Fritters
- Total Time: 20 mins
- Yield: Approximately 6 fritters
Ingredients
- 3 cups fresh corn (from 3 to 4 ears)
- 2 jalapeno peppers, seeds removed and chopped
- 1 teaspoon baking powder
- 2 teaspoons sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 1/2 cup all purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon chili powder
- 1/3 cup loosely packed chopped fresh cilantro
- 1 large egg
- 1/3 cup milk
- 3 tablespoons olive oil
Instructions
- Mix all ingredients (except olive oil) in a large bowl with a large spoon.
- Form mixture into patties, about 1/2 cup each. Add additional flour, if needed to hold patties together.
- Heat oil in a skillet over medium heat.
- Fry until golden brown on each side for 3-4 minutes. Drain on paper towels to absorb excess oil.
Notes
Inspired by Closet Cooking
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Side Dishes
- Method: Fry
- Cuisine: American
Keywords: jalapeno, corn fritters, jalapeno corn fritters, jalapeno corn
Mary P says
Amy, thank you so much for sharing this recipe I love it.
I used can corn not fresh. I’ll make it again with fresh corn when I have more time.
★★★★★
Amy @ The Blond Cook says
Thanks so much for sharing, Mary… so happy you enjoyed it!
Kay Borer says
I am making these for the 4th time tomorrow for the LSU Utah game and because of special request. We live on an island in South Louisiana and are members of a hunting club. As it happens, tomorrow is opening day of squirrel season so everyone will be here, some with spouses, some with girlfriends, so I am going to triple the recipe , or more, to make sure I make enough. I don’t use cilantro, don’t like it and use fresh frozen corn and pickled diced jalepenos. When I tell you everyone loves them, EVERYONE loves them. They are SO EASY to make! You can’t go wrong with this recipe. Thank you so much for sharing!
Amy @ The Blond Cook says
Thank you so much, Kay – You made my day! So happy to hear everyone loves them so much and the pickled jalapenos sound amazing in this recipe! 🙂
Carrie Myers says
Love making these,my family enjoys them and it’s meat free so that makes me happy, thanks for sharing
★★★★★
Ridhima says
Such a great recipe, love it!
Amy @ The Blond Cook says
Thank you so much! 🙂
Dani says
LOVE LOVE LOVE IT! Yummy!
Amy @ The Blond Cook says
Thank you, Dani! 🙂 Hope you enjoy them!
Janis says
These are absolutely delicious, my whole family LOVED them!
★★★★★
Amy @ The Blond Cook says
Thanks so much, Janis! 🙂
Libby says
This recipe looks delicious! Was just wondering if you boiled the ears of corn or used the corn raw?
Amy @ The Blond Cook says
Hi Libby, Thanks so much! The corn is fresh and not boiled. Hope you enjoy if you make them! 🙂