Recipe: Jalapeño Corn Fritters
Sweet corn doesn’t require much to let it shine. Corn on the cob is one of summer’s great pleasures; with a generous slather of butter and a sprinkle of salt, it is the perfect treat. But corn’s natural sweetness also pairs beautifully with spicy jalapeños. And what could be better than a fritter that brings sweet Texas corn together with that welcome kick of heat?
Whether you prefer a flatter, shallow-fried fritter or a round, deep-fried puff, they’re a small, delectable bite. We favor the latter’s texture: airy on the inside and crispy on the outside. Baking powder gives these fritters their light, fluffy interior. (We’ve included notes for both methods.) Serve them with chipotle-lime crema or local honey butter for a distinctly Texas finish.
Seasonal note: Fresh Texas corn is best from late spring through summer, starting around May. Outside of peak season, high-quality frozen sweet corn works beautifully — just thaw and pat dry before using.
Makes 8-10
Ingredients
For the Fritters
- 3/4 cup all-purpose flour (substitute 1/4 cup yellow cornmeal for 1/4 flour if desired for a coarser texture)
- 1 teaspoon baking powder (1/2 teaspoon if shallow-frying)
- 1/4 cup grated cheddar cheese
- 1 clove garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 cup milk
- 1 egg, beaten
- 2 cups sweet corn, kernels cut from the cob or frozen
- 1 jalapeño, seeded and minced
- 1 tablespoon chopped fresh chives (or parsley, sage, or thyme, as desired)
- Oil for frying
For the Chipotle-Lime Crema
- 2/3 cup sour cream or Mexican crema
- 1 chipotle pepper in adobo, finely chopped + 1 teaspoon adobo sauce
- 1 lime, juiced (about 2 tablespoons)
- 1 teaspoon honey, agave, or maple syrup (if desired)
Method
Step 1
In a large bowl, mix flour, baking powder, cheese, garlic, salt, and pepper.
Step 2
Add milk and egg, mixing until just combined. Stir in corn, jalapeño, and herbs.
Step 3
Heat 1–2 inches of oil in a large skillet over medium-high heat.
Step 4
Drop tablespoon-size balls of batter into the oil and fry for 4–5 minutes or until golden and crisp on all sides. Remove and drain on a wire rack over paper towels.
Note: If shallow-frying, heat 1/2 inch of oil. Ladle 1/4 cup batter into the skillet. Fry for 3–4 minutes, flipping once golden brown and repeating on the other side.
Step 5
Whisk or blend crema ingredients together. Adjust consistency with a splash of water or adjust the spice level with a touch more adobo sauce, if desired. Enjoy with fritters while they’re still warm.
Pair these crispy fritters with a warm bowl of Texas chili.
