Easy Jalapeño Corn Fritters

Crispy on the outside, impossibly tender within, and bursting with sweet corn and a gentle kick of heat—these fritters are what summer snacking should taste like, whether you're feeding a crowd or just yourself.

Ingredients:

• 1 cup fresh or frozen corn kernels
• 1 cup all-purpose flour
• ½ cup cornmeal
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 jalapeños, finely diced (seeds removed for less heat)
• ¼ cup fresh cilantro, chopped
• 2 eggs
• ½ cup milk
• Oil for frying

Method:

1. Whisk together flour, cornmeal, baking powder, salt, and pepper in a large bowl.
2. In another bowl, beat eggs with milk, then stir in corn, jalapeños, and cilantro.
3. Fold wet ingredients into dry mixture just until combined—a few lumps are fine.
4. Heat about ¼ inch of oil in a skillet over medium-high heat until shimmering.
5. Drop spoonfuls of batter into hot oil and flatten gently with the back of the spoon. Fry 2–3 minutes per side until golden.
6. Transfer to paper towels to drain.

Full recipe at Minimalist Baker →

Chef's tip: Don't overmix the batter—overworked batter makes tough, dense fritters, so stir just until the flour disappears and leave those small lumps alone.