Easy Jalapeño Corn Fritters

Golden, crispy-on-the-outside corn fritters with just the right kick of jalapeño—these are the kind of snack that disappears the moment you set the plate down, whether served warm with a cool dipping sauce or tucked into a lunch box.

Ingredients:

• 1 cup fresh or frozen corn
• 1 cup all-purpose flour
• 1/2 cup plant-based milk (or regular milk)
• 2 jalapeños, seeded and minced
• 1 teaspoon baking powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Oil for frying

Method:

1. Whisk together flour, baking powder, cumin, salt, and pepper in a large bowl.
2. Stir in corn, jalapeños, and milk until just combined—the batter should be thick but scoopable.
3. Heat 1/2 inch of oil in a shallow pan over medium-high heat until shimmering.
4. Drop spoonfuls of batter into the hot oil and fry 2–3 minutes per side until deep golden.
5. Transfer to a paper towel–lined plate and serve warm with lime crema or ranch.

Full recipe at Minimalist Baker →

Chef's tip: If your batter seems too wet, the corn is likely releasing moisture—just let it sit for a minute, then add a tablespoon more flour. This keeps your fritters crispy rather than soggy.