Corn- Jalapeño Fritters

Jalepeno Corn fritters

These spicy little corn cakes are a delicious alternative to potato pancakes as a pork-chop side.

Corn-Jalapeño Fritters

recipe adapted from Bon Appétit, August 2014


  • 2  large eggs, well beaten
  • 1/4 cup all-purpose flour
  • 2 tablespoons freshly grated Parmesan
  • 1/2 teaspoon kosher salt
  • 2 cups fresh corn kernels (or frozen, thawed)
  • 1 thinly sliced scallion
  • 1/2 finely chopped seeded jalapeño
  • 2 tablespoons non flavored cooking oil (preferably Grape Seed)
  • Sour cream and lime wedges, for serving


Using a food processor, combine eggs, flour, parmesan and kosher salt. Pulse until combined.

Add corn, scallion and jalapeño. Pulse 2-3 more times.

Heat oil in a large heavy bottomed non-stick skillet or griddle. Pour batter onto hot pan, about 2 tablespoons per fritter. Cook for 3-4 minutes per side over medium heat, until golden.

Serve with a dollop of sour cream and fresh lime wedges.

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