Easy Cheesy Jalapeño Corn Fritters with Fresh Corn
These Cheesy Jalapeño Corn Fritters are the perfect summer appetizer and highlight the sweet corn I grew up enjoying in the summer in New England. Overall, they are truly the epitome of summertime! The best part about this recipe is that you can mix everything by hand without needing a food processor. They’re the best corn fritters I’ve had, and I know you will love them! If you’re looking for more delicious appetizers I have plenty more snack recipes.
My easy corn fritter recipe is a simple fritter with some of my favorite things: spicy jalapeños, green onions, and sweet corn kernels from fresh local corn. The corn fritter batter is basic but light and airy so that the summer sweet corn shines. You can serve these fritters with any sauce you like – I usually whip up a simple sauce with some Greek yogurt, lime juice, zest, salt, and chili powder. You could also make a chipotle aioli to serve with the corn fritters.
If you’re making this recipe, I suggest serving it with a fun cocktail! Some of my favorite drinks to pair with these corn fritters include my Bartaco Margarita, Aperol Margarita, and Basil Margarita.
Table of Contents
Why You’ll Love This Recipe
- Easy prep – With simple steps and readily available ingredients,you can enjoy a homemade fritter without much hassle! Plus, you can make them and warm them in the oven before serving!
- A crowd-pleasing recipe – Whether it’s a casual family dinner or a gathering with friends, these fritters fit the bill. Their versatility makes them a go-to for various occasions, highlighting delicious sweet corn and punchy, spicy jalapeños! Plus, they’re cheesy and crispy.
- Seasonal treat – This recipe is a celebration of summer’s bounty with the use of fresh corn. Highlighting the seasonal aspect adds a touch of vibrancy to the dish, reminding me of sunny days and farmers’ market finds.
- Light and airy – The crisp edges and a tender, corn-studded interior create a perfectly light and crunchy fritter. Each bite offers a satisfying crunch, followed by a juicy burst of corn and cheese!
Ingredients
- All-purpose flour – This versatile flour provides the right texture, ensuring a crispy exterior while maintaining a fluffy inside.
- Baking powder – The secret to my airy, light fritters. Baking powder works its magic, giving these fritters the perfect lift and a delightful fluffiness.
- Garlic – Garlic adds a subtle savory note, adding to the overall depth of flavor in each bite.
- Milk – The liquid element that brings everything together. Milk adds moisture and richness, contributing to the fritters’ tender consistency.
- Egg – Acting as a binding agent, the egg helps unify the ingredients, creating a cohesive mixture that holds its shape during frying.
- Fresh corn kernels – The star of the show! Using fresh corn kernels increases the sweetness, providing juicy bursts throughout the fritters and capturing the essence of summer.
- Jalapeño – These peppers bring the heat! Diced jalapeños infuse the fritters with a spicy kick, balancing out the sweetness of the corn.
- Scallions (green onion) – Adding a mild onion flavor, scallions contribute a freshness that complements the other ingredients, creating a well-rounded taste.
- Monterey-jack – Shredded Monterey Jack cheese melts beautifully, creating pockets of cheesy delight within the fritters.
- Canola oil – The key to achieving that golden brown perfection. Canola oil provides the ideal frying medium, giving the fritters a crispy exterior while letting the flavors shine.
Substitutions
- Cheddar cheese – If you don’t have Monterey Jack, you can also use cheddar cheese to make jalapeño cheddar corn fritters!
- Vegetable oil – You can also use vegetable oil instead of canola oil. The most important thing is to use hot oil to fry these fritters in a large skillet – make sure whatever oil you use has a high smoke point.
- Gluten-free – Instead of all-purpose flour, use your favorite gluten-free flour for these easy corn fritters!
Step by Step Instructions for Jalapeño Corn Fritters
Step 1: First, let’s prepare the corn. Cook the 3 ears of corn, let them cool, and then remove the kernels. You’ll need approximately 2 1/4 cups of fresh corn kernels.
Next, mix the dry ingredients. In a mixing bowl, combine 3/4 cup all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt. Mix well. Add the minced garlic to the dry ingredients.
Step 2: In a separate bowl, whisk together 3/4 cup milk and 1 egg. Pour the wet ingredients into the dry mixture and stir until just combined.
Step 3: Now, gently fold in the fresh corn kernels, diced jalapeño (seeds removed for less heat), chopped scallions, and 1/4 cup shredded Monterey Jack cheese.
Step 4: Ensure even distribution throughout the batter.
Step 5: Heat the canola oil in a pan over medium-high heat. Once the oil is hot, spoon portions of the batter into the pan, forming small fritters (this recipe should make about 12 fritters).
Step 6: Fry the fritters until they turn golden brown on one side, then flip and repeat on the other side.
Step 7: This should take about 2-3 minutes per side.
Step 8: Once the jalapeño corn fritters are cooked, place the fritters on a paper towel-lined plate to absorb any excess oil.
Enjoy them hot, perhaps with a side of your favorite dipping sauce.
Tips and Notes
- Corn sweetness – To enhance the sweetness of the corn, use fresh corn during peak summer months when it’s at its flavor peak.
- Oil check – Use a wooden spoon to gauge if the oil is hot enough. Dip the handle into the oil; if bubbles form around it, the oil is ready for frying.
- Extra spicy – Adjust the jalapeño quantity based on spice preference. For milder fritters, reduce the amount, or leave some seeds for an extra kick.
- Uniform frying – Ensure the fritters are similar in size for consistent cooking. This ensures they all reach that perfect golden brown hue.
- Serve fresh – Of course, this easy snack is best enjoyed fresh off the pan. Serve immediately to savor their crispy texture and flavorful interior.
Recipe FAQs
Serving Suggestions
- Wine pairing – Opt for a crisp and refreshing white wine like Sauvignon Blanc or a light Pinot Grigio. The bright acidity will complement the flavors of the fritters without overpowering them.
- Dipping sauces – Serve with a zesty garlic aioli, a tangy salsa, or a cooling cucumber-yogurt dip. Otherwise, add a dollop of sour cream works great!
- Side salad – Accompany the fritters with a simple side salad of mixed greens dressed with a light vinaigrette to add a fresh element to the plate.
- Summer spread – Make it a part of a summer spread with grilled vegetables, a selection of cheeses, and fresh fruit for a well-rounded and vibrant meal. These would pair really well with my Lobster Cakes!
Storage and Reheating Instructions
Storage
- Refrigeration – Store any leftover fritters in an airtight container in the refrigerator. They can be stored for up to 2-3 days.
- Freezing – If you want to store them for a longer period, freeze the fritters by placing them in a single layer on a baking sheet. Once frozen, transfer to a freezer bag. They can be frozen for up to 2-3 months.
Reheating
- Oven method – Preheat your oven to 350°F (175°C). Place the fritters on a baking sheet and heat for about 10-15 minutes, or until they are warmed through. This helps maintain their crispiness.
- Pan-frying – For a quicker option, reheat in a pan over medium heat with a bit of oil. Flip them occasionally to ensure even heating.
- Air fryer – If you have an air fryer, you can reheat the fritters at 350°F (175°C) for a few minutes, which can help retain their crispiness.
Please leave a review if you make this recipe! Don’t forget to follow @seasonedandsalted on Instagram!
Easy Cheesy Jalapeño Corn Fritters with Fresh Corn
Equipment
- mixing bowls
- whisk
- wooden spoon
- Skillet or Dutch Oven
- Slotted Spoon
- Paper towels
- cutting board
- Knife
- Measuring Cups and Spoons
Ingredients
- 3/4 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 4 Garlic Cloves minced
- 1 teaspoon Salt
- 3/4 cup Milk
- 1 Egg
- 3 Ears of Cooked Corn kernels removed (approximately 2 1/4 cups)
- 1 Jalapeño seeds removed, diced
- 8 Scallions Green Onions, chopped
- 1/4 cup Shredded Monterey Jack Cheese
- Canola Oil for frying
Instructions
- First, let’s prepare the corn. Cook the 3 ears of corn, let them cool, and then remove the kernels. You’ll need approximately 2 1/4 cups of fresh corn kernels.
- Next, mix the dry ingredients. In a mixing bowl, combine 3/4 cup all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt. Mix well. Add the minced garlic to the dry ingredients. In a separate bowl, whisk together 3/4 cup milk and 1 egg. Pour the wet ingredients into the dry mixture and stir until just combined.
- Now, gently fold in the fresh corn kernels, diced jalapeño (seeds removed for less heat), chopped scallions, and 1/4 cup shredded Monterey Jack cheese. Ensure even distribution throughout the batter.
- Heat the canola oil in a pan over medium-high heat. Once the oil is hot, spoon portions of the batter into the pan, forming small fritters (this recipe should make about 12 fritters). Flatten slightly with the back of the spoon.
- Fry the fritters until they turn golden brown on one side, then flip and repeat on the other side. This should take about 2-3 minutes per side.
- Once the jalapeño corn fritters are cooked, place the fritters on a paper towel-lined plate to absorb any excess oil.
- Enjoy them hot, perhaps with a side of your favorite dipping sauce.