Print

Crispy Sweet Corn and Cheddar Fritters with Jalapeño Aioli

crispy sweet corn and cheddar fritters - featured image
Print Recipe

These crispy sweet corn and cheddar fritters are a quick and easy snack or side dish featuring a golden crust and gooey cheesy center, served with a spicy, creamy jalapeño aioli.

Ingredients

Scale
  • 2 cups (300g) sweet corn kernels, fresh or frozen (thawed)
  • 1 cup (100g) sharp cheddar cheese, shredded
  • 3/4 cup (95g) all-purpose flour
  • 1 teaspoon baking powder
  • 2 large eggs, room temperature
  • 1/4 cup (60ml) milk, whole preferred
  • 2 stalks green onions, finely sliced
  • 1 small jalapeño, seeded and minced (adjust for heat preference)
  • 1/2 cup (120g) mayonnaise
  • 1 tablespoon fresh lime juice
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • Vegetable or canola oil for frying (about 1/4 inch depth in pan)

Instructions

  1. If using fresh corn, cut kernels off about 3 ears of corn to yield 2 cups (300g). If frozen, thaw and drain well. Shred 1 cup (100g) of sharp cheddar cheese and set aside.
  2. In a large bowl, whisk together 3/4 cup (95g) all-purpose flour, 1 teaspoon baking powder, and a pinch of salt and pepper.
  3. In a separate bowl, whisk 2 large eggs and 1/4 cup (60ml) milk until smooth. Pour into the dry ingredients and stir gently until just combined—do not overmix.
  4. Fold in the corn kernels, shredded cheddar, and 2 sliced green onions. Season with salt and pepper to taste.
  5. Pour vegetable oil into a large skillet to about 1/4 inch depth. Heat over medium heat until shimmering but not smoking (around 350°F / 175°C).
  6. Using a 1/4 cup (60ml) measuring cup or large spoon, scoop batter into the hot oil, flattening slightly with the back of the spoon to form 3-inch rounds. Fry in batches without crowding the pan.
  7. Cook 3-4 minutes per side or until golden brown and crispy. Flip carefully to avoid splatter.
  8. Transfer cooked fritters to a plate lined with paper towels to absorb excess oil. Keep warm in a low oven (around 200°F / 95°C) while frying remaining batter.
  9. In a small bowl, mix 1/2 cup (120g) mayonnaise, 1 minced garlic clove, 1 tablespoon fresh lime juice, and 1 small minced jalapeño (seeds removed for mild heat). Stir well and season with a pinch of salt.
  10. Serve the crispy fritters with a generous dollop of jalapeño aioli on the side or drizzled on top. Garnish with extra sliced green onions or a sprinkle of smoked paprika if desired.

Notes

If fritters aren’t holding together well, add 1-2 tablespoons more flour. If batter is too dry, add a splash more milk. Maintain medium heat to avoid burning. Fry in small batches to keep oil temperature consistent. Freshly shred cheddar for best melting. Jalapeño aioli can be adjusted for heat by including or removing seeds. For gluten-free, substitute flour with almond or gluten-free blend. For dairy-free, use vegan cheddar and mayo alternatives.

Nutrition

Keywords: sweet corn fritters, cheddar fritters, jalapeño aioli, crispy fritters, easy snack, vegetarian fritters

Find it online: https://wigglebite.com/crispy-sweet-corn-and-cheddar-fritters-recipe-easy-homemade-with-jalape-n-o-aioli/