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
Cue the jalapeno popper dressing smothering!
These jalapeno popper corn fritters can only get better by adding some avocado and even more bacon to the mix! 🙂
And of course some more jalapeno popper dressing! Yum!
Jalapeno Popper Corn Fritters
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
- Mix the corn, flour, egg, cheddar cheese, cream cheese, jalapenos, bacon, paprika, coriander, green onion, cilantro and lime juice in a bowl.
- 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.
Option: Top with jalapeno popper dressing.
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It is lovely how something as simple as a corn fritter can be turned into something so intriguing. Great job!
I have been making corn fritters like no tomorrow these days. I love the spicy version and the dressing too. These look awesome, Kevin!
Sounds great! I'm guessing you add the paprika and coriander with the rest of the ingredients? Must try!
Always love your pictures, they make me so hungry!
this look delicious! Can't wait to try it! Definitely have enjoyed seeing your stuff since I'm new to the scene!
Mmmm!!!! delicious and really neat pictures!!!
Cute styling and totally fun recipe 🙂
Definitely saving this recipe for later. What a lovely app!
Genius! If only I lived next door…. 😀
Ay, caramba! I'm cooking Tex-Mex this weekend and will definitely be serving these. 🙂
Not only does this recipe look & sound great, this is to date, the BEST food styling you have done! ACES!
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!!
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!
LOVE this idea.
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.
Just thinking about all the tasty spicy flavors in these is making me drool!!
This looks incredible. It also looks like I won't be able to stop at just one serving. Yum!
Oh my goodness, obsessed with these!! Can't wait to make them!
Carol: Yes, thanks! I have updated the recipe.
Oh, yum!
Would these be able to be baked versus fried?
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.
Thanks! You have some amazing recipes here:)
BEAUTIFUL!!
Wonderful recipe and I'll be making it this weekend and serve it with a Tomatillo/Cilantro dipping sauce!! Thank you!!
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!
On the menu for a light Sat evening meal! Just one silly ?, Is the corn fresh precooked,frozen thawed or canned drained?
thanks
Tina
Tina M: I use and prefer fresh corn (~4 ears) but thawed frozen corn should work. Enjoy!
@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?
Sorry. You didn't say if the corn is precooked especially if it's frozen. Sorry.
These were absolutely amazing!! 🙂
Judy Goldin: I use raw fresh corn but thawed frozen corn should also work.
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.
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.
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.
I love your posts and your blog.. 🙂
I wonder if corn meal would work as a decent binder? Trying this tonight. Will post how it turns out!
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.
We did use flour, and I ended up making them twice last week! Delicious!
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!
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!
I made these this past weekend and theyare awesome! I omitted the bacon to make them vegetarian. I blogged about it today:
http://tinaschic.com/2015/08/jalapeno-popper-corn-fritters/
Thanks so much for sharing!!
Tina from tinaschic.com
Yumm, nice recipe kevin, have you try also to mashed the corn using food chopper and mixed it with the other kernel corn?
These look great, sir! Very creative, and filled with jalapeno peppers. Quite nice.
Hi, could these be made ahead of time, refrigerated and heated up via microwave? I'd love to bring these to a baby shower. Thanks for posting!
Anonymous: Yes! That will work! Enjoy!
Terrific recipe! I’ve made them several times. In fact I just made some for our church potluck tomorrow.
For those of you who don’t eat bacon, there is an alternative to get that smoky hickory flavor. And as far as I know it is vegan. It’s called liquid smoke. It is made by a company called Wright’s. I often add a drop or two of this to creamed corn when I want a smokey BBQ’d corn flavor. It might be just the thing to add if you don’t or can’t eat bacon.
Here is what Wright’s says about their product, “It’s easy to bring real smokehouse flavor into your kitchen with wright’s®. The smoke of burning hickory is condensed and combined with spring water to create wright’s liquid smoke, a 100% natural seasoning. Enjoy real smoked flavor in minutes with wright’S.”