Description
Crispy Jalapeno Corn Fritters
Ingredients
Scale
- 1 cup corn kernels (fresh or thawed frozen)
- 1/2 cup diced jalapeño peppers (seed or keep seeds to taste)
- 1 cup all-purpose flour (substitute gluten-free blend 1:1 if needed)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 1/2 cup milk (any kind; buttermilk adds tang)
- Vegetable oil for frying (grapeseed or canola work well)
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha sauce (adjust for heat)
- 1 tablespoon lime juice
Instructions
- In a large bowl, stir together flour, baking powder, salt, pepper, corn, and diced jalapeño.
- In a separate bowl, whisk egg and milk until combined.
- Pour wet mixture into dry ingredients and fold gently until just combined.
- Pour oil into a skillet to a depth of about 1/4 inch and heat over medium.
- Drop tablespoon-sized scoops of batter into hot oil, frying for 2–3 minutes per side until golden and crisp.
- Transfer cooked fritters to a rack or paper towels to drain; keep warm in a low oven if needed.
- For the dipping sauce, whisk together mayonnaise, Sriracha, and lime juice in a small bowl.
- Serve warm with the Sriracha ranch.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 fritter
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Jalapeno Corn Fritters Sriracha