Easy Jalapeño Corn Fritters

Crispy golden fritters packed with sweet corn and a jalapeño kick—this is Mexican breakfast energy in bite-sized form, ready in under 20 minutes and utterly craveable.

Ingredients:

• 1 cup fresh or frozen corn
• ¾ cup all-purpose flour
• ⅓ cup unsweetened plant milk (or regular milk)
• 2 tablespoons olive oil, plus more for frying
• 1 teaspoon baking powder
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• 2 jalapeños, minced
• ¼ cup fresh cilantro, chopped
• Salt and pepper to taste

Method:

1. Whisk together flour, baking powder, cumin, garlic powder, salt, and pepper in a medium bowl.
2. Stir in corn, jalapeños, cilantro, milk, and 2 tablespoons olive oil until just combined—a few lumps are fine.
3. Heat additional oil in a large skillet over medium-high heat until shimmering.
4. Drop rounded tablespoons of batter into the hot oil, flattening gently with the back of a spoon.
5. Fry 2–3 minutes per side until golden and crispy.
6. Drain on paper towels and serve warm with lime crema, salsa, or a fried egg on top.

Full recipe at Minimalist Baker →

Chef's tip: Don't overmix the batter—dense, heavy fritters come from overdeveloping the flour. Stir just until combined and let the corn shine through with every bite.