Jalapeno Popper Corn Fritters

Jalapeno Popper Corn Fritters

I have been dreaming of making these jalapeno popper inspired corn fritters for a while now and with the fresh local corn finally here it was time to make them! The basic idea is to take a corn fritter and add all of the flavours of jalapeno poppers including plenty of jalapenos, cream cheese, cheddar cheese and bacon. The recipe for these corn fritters could not be easier, you simply mix everything, form patties and fry in oil until golden brown and crispy. Even though these fritters are tasty enough to eat inhale all by themselves I wanted to serve them with a sauce for pouring over them or for dipping them into. For a long time I was not sure exactly what kind of sauce I wanted but when I had the idea for the jalapeno popper dressing I knew that it would be perfect! Two times the jalapeno popper goodness in one meal!

Jalapeno Popper Corn Fritters
Cue the jalapeno popper dressing smothering!

Jalapeno Popper Corn Fritters
These jalapeno popper corn fritters can only get better by adding some avocado and even more bacon to the mix! :)

Jalapeno Popper Corn Fritters
And of course some more jalapeno popper dressing! Yum!

Jalapeno Popper Corn Fritters
Jalapeno Popper Corn Fritters

Jalapeno Popper Corn Fritters

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 2

Crispy golden brown sweet corn fritters with all of the flavours of jalapeno poppers including jalapenos, cream cheese, cheddar cheese and bacon.



ingredients
  • 2 cups corn (~4 ears)
  • 1/2 cup flour* (or corn flour, or rice flour, etc)
  • 1 egg
  • 1/2 cup cheddar cheese, grated
  • 1/4 cup cream cheese, room temperature
  • 2+ jalapeno peppers, diced
  • 2 slices bacon, cooked and crumbled (optional)
  • 1 teaspoon smoked paprika
  • 1 teaspoon coriander, toasted and ground
  • 2 green onions, sliced
  • 1 handful cilantro, chopped
  • 1 lime, zest and juice
  • 2 tablespoons oil
directions
  1. Mix the corn, flour, egg, cheddar cheese, cream cheese, jalapenos, bacon, paprika, coriander, green onion, cilantro and lime juice in a bowl.
  2. Heat the oil in a pan over medium heat, form into 1/4 cup patties and cook until golden brown on both sides, about 2-4 minutes per side.

Note: Use enough flour that the mixture holds together to form patties.
Option: Top with jalapeno popper dressing.
Nutrition Facts: Calories 663, Fat 40g (Saturated 16g, Trans 0), Cholesterol 150mg, Sodium 813mg, Carbs 61g (Fiber 6.8g, Sugars 6.8g), Protein 22g
Nutrition by: Nutritional facts powered by Edamam

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41 comments:

dani said...

It is lovely how something as simple as a corn fritter can be turned into something so intriguing. Great job!

Tieghan said...

I have been making corn fritters like no tomorrow these days. I love the spicy version and the dressing too. These look awesome, Kevin!

Carol said...

Sounds great! I'm guessing you add the paprika and coriander with the rest of the ingredients? Must try!

Pamela @ Brooklyn Farm Girl said...

Always love your pictures, they make me so hungry!

Brandon Armentrout said...

this look delicious! Can't wait to try it! Definitely have enjoyed seeing your stuff since I'm new to the scene!

Robyn Stone | Add a Pinch said...

Mmmm!!!! delicious and really neat pictures!!!

Rachel @ Baked by Rachel said...

Cute styling and totally fun recipe :)

Katrina @ Warm Vanilla Sugar said...

Definitely saving this recipe for later. What a lovely app!

sandi said...

Genius! If only I lived next door.... :D

Rebecca said...

Ay, caramba! I'm cooking Tex-Mex this weekend and will definitely be serving these. :)

Carolynt said...

Not only does this recipe look & sound great, this is to date, the BEST food styling you have done! ACES!

Kelly said...

WOW, is all I have to say. I will be making this for company this weekend. They all love your Buffalo chix stuffed Jalapenos, so I have no doubt they will love this. Thx!!

Anonymous said...

Dude, seriously your recipes are AWESOME , ideas GREAT, but your grammar is HORRIBLE!! I will TOTALLY forgive you if your first language is French, bit if not. Did you go to elementary school? I am TOTALLY SERIOUS, just praying you are French-Canadien, heavily French!

RecipeGirl said...

LOVE this idea.

Anonymous said...

can't wait to fix this you really have outdone yourself on this one Kevin!! every recipe I've fixed is always a hit.Love your site and how you inspire people to be creative.

Joanne said...

Just thinking about all the tasty spicy flavors in these is making me drool!!

putputteats said...

This looks incredible. It also looks like I won't be able to stop at just one serving. Yum!

Marie Matter said...

Oh my goodness, obsessed with these!! Can't wait to make them!

Kevin Lynch said...

Carol: Yes, thanks! I have updated the recipe.

Arthur in the Garden! said...

Oh, yum!

Audrey'sParents said...

Would these be able to be baked versus fried?

Kevin Lynch said...

Audrey's Parents:Yes you can bake them! Place them on a lightly greased sheet and bake for say 6-8 minutes per side at 400F.

Anonymous said...

Thanks! You have some amazing recipes here:)

Anonymous said...

BEAUTIFUL!!

Desiree Martin said...

Wonderful recipe and I'll be making it this weekend and serve it with a Tomatillo/Cilantro dipping sauce!! Thank you!!

mags said...

Made your corn fritters this evening. Absolutely delicious -- sweet, tangy and interesting blend of flavours. The jalapeño popper dressing made them taste even more decadent. Next time I'll use corn flour (used rice today) and another jalapeño or two.

Thanks! I love your recipes!

Tina M said...

On the menu for a light Sat evening meal! Just one silly ?, Is the corn fresh precooked,frozen thawed or canned drained?
thanks
Tina

Kevin Lynch said...

Tina M: I use and prefer fresh corn (~4 ears) but thawed frozen corn should work. Enjoy!

Judy Goldin said...

@anonymous. Just joined. Dude you are so rude. I'm a Brit so speak the queen's English - not that Iive there anymore. I found Kevin's English to be perfect. Grammer's fine.
Kevin: no bacon. I'm Jewish. Can't get smoked paprika here. How many peppers if I'm making it for children as well as adults. And what is popper sauce. Sorry for all the questions. One more does corn flour have gluten in it?

Judy Goldin said...

Sorry. You didn't say if the corn is precooked especially if it's frozen. Sorry.

Dawn said...

These were absolutely amazing!! :)

Kevin Lynch said...

Judy Goldin: I use raw fresh corn but thawed frozen corn should also work.

Kevin Lynch said...

Judy Goldin: These will still be great without the bacon and smoked paprika! I would start with 1 jalapeno pepper and seed to limit the heat. Corn flour is gluten free and you could also use rice flour, almond flour, etc.

Anonymous said...

Corn flour. Mmm finger on chin. I can get babies cirn flour or the yellow stuff which I'm not sure if this is the right one. Maybe if someone speaks Yiddish here they could help. The yellow corn here is used to make 'mamaliga'. If anybody knows please help me.

Kevin Lynch said...

Anonymous: I like to use corn flour here to keep to the corn theme (and it's gluten free) but regular flour also works and so would masa harina or a fine cornmeal like polenta.

Hardy Party said...

I love your posts and your blog.. :-)

Candance Bise said...

I wonder if corn meal would work as a decent binder? Trying this tonight. Will post how it turns out!

Kevin Lynch said...

Candance Bise: I sometimes replace some of the flour with cornmeal but I find that you do need some flour as just the cornmeal by itself does not work so well.

Candance Bise said...

We did use flour, and I ended up making them twice last week! Delicious!

Anonymous said...

Bless the hands that made these Jalapeno popper corn fritters, they simply look divinely delicious. Look at the ingredients, they speak to your soul. I follow a vegan diet; hence I'd have to skip the eggs, bacon or the dressing.Thank you for sharing this refreshingly pleasant recipe!

Anonymous said...

I'm obsessed with this recipe...it's that good! Especially using fresh Jersey corn! I omit the bacon, just as personal preference. Recipe is quick, easy to follow and very versatile. I've used regular onion & shallot in place of the green onion in a pinch and they are still just as tasty. I cook them in my cast iron skillet and will eventually try baking. Great with the dressing, but also wonderful on their own. Thank you for another great recipe!

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