Corn and Jalapeno Fritters

These light and fluffy Corn and Jalapeno Fritters are so easy to prepare! Loaded with diced jalapenos, corn, garlic, green onions, and cheddar cheese, serve these as a side or as a main paired with a simple side salad. Oh, and they’re baked not fried!

I absolutely love the combination of corn and jalapenos. It’s a classic combo – much like that of ketchup and mustard, peanut butter and jelly, bacon and tomato, etc. For this recipe, I combined them both with cheese, green onions, milk, and flour to make the lightest and fluffiest Corn and Jalapeno Fritters. These are absolutely delicious and personally, I could not get enough!

Every time I work with jalapenos, and enjoy eating them, I think about my mom. I grew up in a house where the spiciest and hottest ingredient ever used was regular ground black pepper. Even that was used sparingly! My mom was a great cook, but not an adventurous one! In my adult years, I was able to increase my heat/spice level tolerance bit by bit until I could comfortably eat a jalapeno. Now, I have jalapenos on hand quite regularly, and in the summer, I grow my own.

Come to think of it, I probably add spiciness to almost everything I prepare for myself. Let’s take dried red chili flakes, for example. I use about a jar of those in one month because I load up on them all the time. Of course, I only use those when I make something for myself. If John.e is eating what I’m preparing, it’s back to the ground black pepper only! He’s good with a bit of spice, but only sparingly.

PREPPING THE JALAPENOS

To properly prepare the jalapenos, these are the steps you should take. First and foremost, like in the case of all produce, you should wash the jalapenos. Once washed, trim the tail end and the stem; you can discard those. Next, cut the jalapenos in half lengthwise.

Next, you have a choice. You can remove the seeds or leave them in. I used to painstakingly remove every single seed, but now I like to leave them in for heat. The seeds, and inner membranes, hold the most heat, so removing those can be a way to adjust the heat level. If you plan to remove the seeds, scrape them and the membrane out with a spoon. You can dice the remaining jalapeno.

Be careful what you touch with your hands.  If you happen to touch your eyes after chopping jalapenos, it will be quite uncomfortable! If you’re worried, you can always use gloves and eliminate the risk.

FROZEN CORN

In most cases, I use frozen corn in my recipes rather than fresh corn that has been removed from the cob. Would I prefer fresh corn? Yes, of course! But, fresh corn is not always available where I live, so frozen corn is the next best thing. Also, whenever I use frozen corn, I know I’m getting the next best thing without the need to shuck and clean it! And, unlike fresh corn, you don’t need to boil or cook frozen corn first. You just heat it through and it’s good to go!

Frozen corn can come in handy at any moment, whether you need an extra side dish or want to incorporate it into a dish you are already cooking. There are many ways to heat and cook frozen corn, from roasting to steaming, that can provide a variety of textures and flavours.

The frozen corn you buy from the grocery store is just like fresh corn. It is harvested at its peak and removed from the cob. From there, it goes into a quick boil to wash the corn and kill any enzymes or bacteria. Next, it is drained and packaged into bags immediately. From there it is flash-frozen and remains in a frozen state until it reaches your home.

In most cases, frozen corn is cheaper than fresh corn when comparing volume. And, if it saves me from having to shuck it, clean it, and cook it, I’m all in! I’m one of those food bloggers that have no problem with telling you to take the easy way out. Save the corn on the cob for your grill!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this Irish Egg Salad Sandwich. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Corn – I’m using frozen corn that I warmed through in skillet and then allowed to cool fully.
• Flour – This recipe has only been tested with regular all-purpose flour.
• Baking Powder – This will leaven the batter and help to make it airy and fluffy.
• Salt and Ground Black Pepper
• Garlic Powder
• Eggs – Make sure your eggs are at room temperature.
• Milk – I always use whole milk unless otherwise stated.
• Green Onions – Wash and dry the green onions well. Slice thinly.
• Jalapenos – Fresh jalapenos are best, but you can use jarred pickled jalapenos are best here too.
• Bacon – Cook the bacon to your liking and allow it to cool. Crumble the cooled bacon.
• Cheese – I’m using both grated parmesan and grated sharp cheddar.
• Vegetable Oil
• Non-stick Cooking Spray

HOW TO MAKE CORN AND JALAPENO FRITTERS

Preheat your oven to 400 degrees F. Drizzle a baking sheet with the vegetable oil. Use a pastry brush to spread the oil, covering the entire cooking surface of the baking sheet. Set aside.

Add all of the ingredients except the non-stick cooking spray to a large mixing bowl. Stir until well combined. Use a 1/2 cup measuring spoon to scoop mounds of the corn and jalapeno mixture onto the baking sheet. Gently flatten the mounds so that the fritters are approximately 1/2 inch thick. Continue to fill the pan, leaving at least 2 inches of space between each fritter. (Depending on the size of your baking sheet, you may have to use two.) Generously coat the tops of each fritter with the cooking spray.

Bake the fritters for 15 minutes in the preheated oven. Carefully flip the fritters and bake for another 10 minutes or until the fritters are golden brown and slightly crispy. Plate, garnish, and serve. Enjoy!

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!