Go Back
–+ servings
crispy corn fritters on a plate
Print Recipe
5 from 1 vote

Easy Jalapeno Corn Fritters

Crispy and savory with just a hint of sweet from the sweet corn, these jalapeno corn fritters are a total crowd pleaser and easy to make!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: American
Servings: 4 servings
Calories: 277.57kcal
Author: Danielle Wolter

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.

Notes

  1. Using fresh corn (off the cob) will result in crispier fritters.
  2. Increase or decrease the amount of harissa paste in the yogurt depending on your spice preference.
  3. Make sure the oil is hot (it should be shimmering) before adding the corn batter so they get crisp on the outside.
  4. 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).
  5. Substitute lemon 1 teaspoon of lemon zest for the preserved lemons if you don't have preserved lemons.
  6. Add 1 teaspoon of chili powder for extra spice.
  7. 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

Serving: 2fritters | Calories: 277.57kcal | Carbohydrates: 36.85g | Protein: 10.02g | Fat: 11.27g | Saturated Fat: 2.44g | Cholesterol: 47.76mg | Sodium: 511.39mg | Potassium: 324.84mg | Fiber: 2.48g | Sugar: 6.88g | Vitamin A: 563.51IU | Vitamin C: 6.41mg | Calcium: 75.15mg | Iron: 1.66mg