Easy Jalapeño Corn Fritters

Crispy golden fritters loaded with fresh corn and just enough heat—these are the perfect weekend appetizer that'll disappear faster than you can make them.

Ingredients:

• 2 cups fresh corn kernels (or frozen, thawed)
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 2 jalapeños, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2/3 cup non-dairy milk (or regular milk)
• 2 tablespoons lime juice
• Oil for frying
• Lime wedges and cilantro for serving

Method:

1. Combine flour, cornmeal, cumin, salt, and pepper in a large bowl.
2. Whisk together milk and lime juice in a separate bowl, then fold into the dry mixture until just combined.
3. Gently stir in corn, jalapeños, and cilantro—don't overmix.
4. Heat 1/2 inch of oil in a large skillet over medium-high heat until shimmering.
5. Drop spoonfuls of batter into the hot oil (work in batches) and fry 2–3 minutes per side until golden and crispy.
6. Drain on paper towels and serve warm with lime wedges.

Full recipe at Minimalist Baker →

Chef's tip: Make the batter 30 minutes ahead so the cornmeal fully hydrates—you'll get fritters with a better texture and less splashing oil.