Easy Jalapeño Corn Fritters

Crispy golden corn fritters loaded with fresh jalapeño heat—these are breakfast magic that comes together in minutes and tastes like you've been cooking all morning.

Ingredients:

• 1 cup fresh or frozen corn
• ¾ cup all-purpose flour
• ¼ cup cornmeal
• 2 jalapeños, diced (seeds removed for less heat)
• ½ tsp baking powder
• ½ tsp salt
• ¼ tsp cumin
• 1 cup unsweetened plant milk mixed with 1 tbsp lemon juice (or regular milk)
• Oil for frying
• Fresh cilantro and lime wedges for serving

Method:

1. Whisk flour, cornmeal, baking powder, salt, and cumin in a large bowl.
2. Stir the milk mixture into the dry ingredients until just combined. Fold in corn and jalapeños.
3. Heat ½ inch of oil in a skillet over medium-high heat until shimmering.
4. Drop spoonfuls of batter into the hot oil and fry 2–3 minutes per side until golden brown.
5. Transfer to a paper towel–lined plate. Serve warm with cilantro, lime, and your favorite salsa or crema.

Full recipe at Minimalist Baker →

Chef's tip: Make the batter the night before and refrigerate—it actually fries better the next morning and gives you a genuine head start on breakfast.