Crispy Pan-Fried Corn Fritters with Jalapeño

Golden, crispy-edged fritters packed with sweet corn and a gentle heat kick—these are the kind of snack that disappears in minutes and leaves everyone wanting more.

Ingredients:

• 1 cup corn kernels (fresh or frozen)
• ¾ cup all-purpose flour
• ¼ cup cornmeal
• 1 jalapeño, minced
• ¼ cup plant-based milk (or regular milk)
• 2 tbsp olive oil
• 1 tsp baking powder
• ½ tsp cumin
• Salt and pepper to taste
• Lime wedges for serving

Method:

1. Combine flour, cornmeal, baking powder, cumin, salt, and pepper in a bowl.
2. Stir in corn kernels, jalapeño, and milk until just mixed—don't overstir; lumps are fine.
3. Heat olive oil in a skillet over medium-high heat until shimmering.
4. Drop spoonfuls of batter into the pan, gently flattening with the back of the spoon.
5. Fry 2–3 minutes per side until deep golden and crispy.
6. Transfer to a paper towel-lined plate and serve warm with lime wedges.

Full recipe at Minimalist Baker →

Chef's tip: Don't flip too early—let them sit undisturbed for a full 2–3 minutes so the bottoms develop that crucial golden crust before turning.