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Crispy and savory, with just a hint of sweet, these jalapeno corn fritters are a total crowd pleaser! Served with a spicy harissa yogurt dipping sauce, these corn fritters are the perfect treat!
Crispy on the outside and tender on the inside, these jalapeno corn fritters are packed full of flavor and are just absolute perfection with the harissa yogurt sauce. These are the best corn fritters!
I mean seriously guys, this yogurt sauce is so damn good. Just the right amount of tang from the yogurt, heat from the harissa, sweetness from the honey and tart umami from the preserved lemon...it's almost good enough to just eat with a spoon and amazing served with these air fryer jalapeno poppers as well.
AND....the sauce can be made with this delicious homemade sous vide yogurt!
And the sweet corn fritters...made with juicy sweet corn, a touch of fresh cilantro, a spicy pepper and of course some garlic, these corn cakes are SO ADDICTIVE.
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Why you will love this recipe
- Fresh ears of corn, canned or frozen corn can be used, making this an incredibly quick and easy recipe to make.
- The corn fritters are pan fried in olive oil until they are crisp.
- The heat from the harissa paste in the sauce is complimented by the coolness of the yogurt and freshness of the lemons (learn how to make your own Preserved Lemons!).
- This is basically a dump and cook recipe - there are only a couple steps to perform!
- They make a perfect easy-to-make party appetizer.
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Ingredients for jalapeño corn fritters
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
I use frozen corn to make this recipe for convenience, but you can use canned or fresh as well. Whatever you have on hand will work great! You can also use this method to make other types of fritters, like zucchini fritters.
The recipe calls for finely diced jalapeños, but you can use any diced green chilies.
To make the harissa dipping sauce, we use a base of plain full fat Greek yogurt, a touch of honey, fresh garlic, preserved lemons and harissa paste. If you don't have preserved lemons, you can substitute fresh lemon juice of lemon zest.
What is Harissa Paste?
Harissa is a spicy chili paste originating from Northern Africa that typically contains several types of roasted chilies, and spices such as caraway, coriander and cumin. It can be very spicy, so be sure to taste it before using it heavily!
Step by step instructions
Step 1: If using frozen corn, let the corn thaw fully before using. You can also sauté it for 3-5 minutes until fully thawed.
Step 1: If using canned corn, fully drain the corn before adding it. Fresh corn can be added straight to the batter.
Step 6: Remove from heat, drain on a paper towel-lined plate, then serve with the harissa yogurt sauce.
How to Make Harissa Yogurt Sauce
Expert tips for making jalapeno corn fritters
- Using fresh corn (off the cob) will result in crispier fritters.
- Increase or decrease the amount of harissa paste in the yogurt depending on your spice preference.
- Make sure the oil is hot (it should be shimmering) before adding the corn batter so they get crisp on the outside.
- Keep cooked corn fritters in a 200°F oven to keep them crisp and warm while remaining fritters are cooked (only required if you can't fit them all in one skillet).
- Substitute lemon 1 teaspoon of lemon zest for the preserved lemons if you don't have preserved lemons.
- Add 1 teaspoon of chili powder for extra spice.
- The recipe can be made vegan by omitting the cream and egg. I recommend substituting a vegan egg substitute for the binder. The harissa sauce would need to be made with vegan mayonnaise and sugar instead of honey.
Serving options & variations
- Serve topped with sour cream or Greek yogurt. This remoulade sauce or avocado sauce is also delicious with these, as well as a garlic aioli or even a chipotle aioli.
- Add some protein by serving these with a poached egg or soft boiled egg on top.
- Keep these fresh with some cilantro chimichurri or red chimichurri.
- Mix crumbled pieces of bacon, minced ham, or pancetta into the batter for added flavor.
- Add minced green onions or shallot to the batter.
- Mix in grated cheddar cheese, crumbled blue cheese, or any other kind of cheese you prefer.
- Use hot honey in place of the regular honey in the sauce recipe.
Frequently asked questions
Corn fritters are typically made with whole corn kernels and pan fried, while hush puppies are usually made with corn meal and deep fried. Check out this Hushpuppy Recipe if you're interested!
Fritter batter should be very light so it can easily crisp up when frying the corn fritters. We use a touch of cream, egg, flour and a little baking powder to keep everything light and crisp.
If you fried your corn fritters on low heat, it can cause them to not crisp up and be soggy. Also, corn fritters left at room temperature for too long can get soggy. If making multiple batches, keep cooked corn fritters in a 200°F oven until you're ready to serve them.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 5-10 minutes, until heated through and sizzling. You can also reheat the fritters in a microwave, though they will be slightly soggy when reheated that way.
You can make the batter in advance and store in a covered container in the fridge for up to 3 days. I don't recommend making the corn fritters in advance as they will become soggy.
More favorite corn recipes
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Recipe
Easy Jalapeno Corn Fritters
Ingredients
Corn Fritters
- 10 ounces frozen corn
- 1 teaspoon sugar
- 1 tablespoon heavy cream
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon chopped cilantro
- ¼ teaspoon black pepper
- 1 jalapeno pepper minced
- 1 garlic clove minced
- 6 tablespoon flour
- 1 egg
- 1 teaspoon lime juice
- 2 tablespoon olive oil
Harissa Yogurt Sauce
- 5 ounces Greek yogurt
- 2 teaspoon harissa paste
- 1 teaspoon preserved lemon minced
- 1 garlic clove minced
- 1 teaspoon honey
- ½ teaspoon salt
Instructions
- Combine all the ingredients for the corn fritters (except the olive oil) in a bowl and mix to combine.
- Heat the olive oil in a nonstick skillet over medium heat. Spoon 2-3 tablespoons of the corn mixture in the skillet to make patties. Use a spatula to lightly flatten them.
- Cook for 3-5 minutes per side, until golden brown.
- Remove from heat and serve with the harissa yogurt sauce.
Harissa Yogurt Sauce
- Combine all the ingredients in a bowl and mix well to combine.
Expert Tips:
- Using fresh corn (off the cob) will result in crispier fritters.
- Increase or decrease the amount of harissa paste in the yogurt depending on your spice preference.
- Make sure the oil is hot (it should be shimmering) before adding the corn batter so they get crisp on the outside.
- Keep cooked corn fritters in a 200°F oven to keep them crisp and warm while remaining fritters are cooked (only required if you can't fit them all in one skillet).
- Substitute lemon 1 teaspoon of lemon zest for the preserved lemons if you don't have preserved lemons.
- Add 1 teaspoon of chili powder for extra spice.
- The recipe can be made vegan by omitting the cream and egg. I recommend substituting a vegan egg substitute for the binder. The harissa sauce would need to be made with vegan mayonnaise and sugar instead of honey.
Nutrition
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