Summer’s sweet corn doesn’t require much to let it shine. Corn on the cob is one of my favorite things about summer; slathered with butter and sprinkled with salt is the perfect way to enjoy it. But corn’s natural sweetness also pairs well with spicy jalapenos. I’m not a fan of a lot of spice in my food, and the amount used in this recipe gives the perfect amount of heat.
These jalapeno corn fritters are a delicous side dish to enjoy all summer long, and you can also make them a little smaller to serve as an appetizer. They are delicous with a dollop of sour cream or plain Greek yogurt, or a drizzle of ranch dressing. But they’re also delicious by themselves alongside some BBQ or meat from the grill. Don’t let summer slip away without picking up some fresh corn for these fritters.
The ingredients in these jalapeno corn fritters are simple to allow the sweet corn to shine through. Cornmeal adds a great texture and enhances the corn flavor, and I would bet that you already have the other ingredients in your pantry. That means that the next time you can pick up some corn from the farmer’s market, you can have these on your table. I have not tested these with canned or frozen corn and while the recipe may still be delicious, I really recommend using fresh corn both for flavor and texture.
It’s hard to believe that we are already halfway through August. Before you know it, my recipes will be all about pumpkin and squash. But for now, bring on the corn, tomatoes, berries, and stone fruit. I have more recipes in store with summer’s bounty of produce!
- 3 ears corn, kernels removed
- 2 jalapenos, seeds removed, finely chopped
- ½ cup yellow cornmeal
- ½ cup all-purpose flour
- ½ tsp. salt
- ¼ tsp. freshly ground black pepper
- 2 eggs
- 2 tbsp. milk
- Oil for frying
- In a medium bowl, combine corn, jalapenos, cornmeal, flour, salt, pepper, eggs, and milk.
- Heat oil in a large frying pan over medium heat. These fritters are being shallow fried, so you do not need enough oil to cover the fritters, just enough to start coming up the sides.
- Place about ¼ cup of the batter in the pan. I was able to fit four fritters in my frying pan for each batch.
- Check fritters after 3-4 minutes and flip once golden brown.
- Once cooked, move to a plate lined with paper towels or a wire cooling rack to cool.
- Enjoy with sour cream, plain Greek yogurt, or ranch dressing.
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