Save to Pinterest Sunny and crisp with a punchy kick from jalapeño aioli this sweet corn fritter recipe is my go to when I want a fast crowd pleaser to serve brunch guests or perk up summer produce. Each bite balances buttery corn and rich golden batter with a hint of heat and zing from the aioli. Fresh corn makes these truly pop but I reach for frozen kernels in winter and the results are just as comforting.
I started serving these at backyard barbecues and my friends now request them for every potluck. They are impossible to eat just one and the aioli dip brings everything together.
Ingredients
- Corn kernels: Bursting with natural sweetness and juicy bite use fresh in summer or high quality frozen for convenience
- All purpose flour: For structure pick an unbleached option for best flavor
- Cornmeal: Delivers crunchy edges and a boost of corn flavor fine or medium grind is ideal
- Egg: Acts as the binding agent choose large eggs for reliable results
- Milk: Ensures a tender rich batter any plain milk works here dairy or a good creamy plant based one
- Jalapeño: Supplies spicy warmth pick firm glossy peppers and remove seeds to control heat
- Mayonnaise: Forms the creamy aioli base try a real egg mayo for best taste
- Lime juice: Balances richness with bright acidity fresh squeezed adds more punch
- Salt and pepper: For balance fresh ground pepper is worth it here
- Neutral oil: For frying like grapeseed or sunflower high heat oils work best for crispness
Instructions
- Make the Batter:
- Stir corn kernels flour cornmeal egg and milk together in a large mixing bowl until just combined The batter should stay thick and hold together but not be dry
- Season the Mixture:
- Fold in a generous pinch each of salt and black pepper Taste for seasoning and adjust if needed
- Heat the Oil:
- Pour enough oil into a deep skillet to reach a shallow layer about half an inch Warm over medium to medium high heat until shimmering but not smoking If a tiny bit of batter sizzles on contact the oil is ready
- Fry the Fritters:
- Drop the batter by heaping tablespoonfuls into the oil spacing each mound so it does not crowd Fry on each side for about two to three minutes turning when edges look golden and set Use a slotted spoon to transfer cooked fritters to a paper towel lined plate
- Mix the Jalapeño Aioli:
- While fritters rest whisk together mayonnaise finely minced jalapeño and fresh lime juice in a small bowl Stir until smooth and creamy Adjust with an extra squeeze of lime if you like it bright
- Serve and Enjoy:
- Arrange hot fritters on a plate with a generous bowl of aioli for dipping Garnish with a sprinkle of fresh herbs if feeling fancy
Save to Pinterest I always look forward to that first sizzle of fritter batter hitting hot oil because it brings me back to family afternoons frying up snacks with my dad Everyone would gather in the kitchen and eat them straight from the plate nearly too hot to touch My favorite touch is the extra tang of lime in the aioli which lifts everything
Storage Tips
Let leftovers cool to room temperature then place in an airtight container Store in the refrigerator for up to three days For the crispiest reheating pop them back into a hot oven or air fryer Avoid reheating in the microwave as this softens their edges
Ingredient Substitutions
If fresh corn is out of season choose high quality frozen corn thawed and patted dry For a dairy free version swap in plant based milk and a vegan mayo If you want to tame the heat use a milder pepper or omit the jalapeño seeds entirely
Serving Suggestions
Serve these fritters piled high with a tangy slaw or over greens for brunch Add smoked salmon or hot honey for a gourmet touch Or lay them out for nibbling at a party with other bold dips like guacamole or salsa verde
Cultural and Seasonal Context
Corn fritters have roots in many cultures from American southern cooking to Caribbean and Asian cuisines They are a staple in summer when corn is fresh and local Every region brings its own twist but the appeal of crisp fried corn never fades
Seasonal Adaptations
Use fresh corn on the cob for maximum sweetness and crunch in summer Add fresh chopped herbs like cilantro or chives in the spring Try mixing in small diced red bell pepper in autumn for color
Success Stories
The first time I made these for my book club everyone asked for the recipe They make an instant connection with guests old and young You can double or triple the batch for a crowd
Freezer Meal Conversion
Fry the fritters as directed let cool completely then freeze in a single layer Once frozen transfer to a freezer bag or container They can go straight from freezer to oven when you need a quick snack or breakfast
Save to Pinterest Make these sweet corn fritters for your next brunch or summer get together— they disappear fast. The jalapeño aioli is the secret finishing touch everyone will rave about.
Common Recipe Questions
- → Can I use frozen corn instead of fresh?
Yes, you can use frozen corn kernels. Thaw and drain well before mixing for best texture.
- → How spicy is the jalapeño aioli?
The aioli has a gentle kick from the jalapeño. Adjust the amount for more or less heat.
- → What type of oil works best for frying?
Neutral oils like vegetable or canola oil are ideal for frying these fritters.
- → Can I make the fritters ahead of time?
Fritters are best served fresh, but you can reheat them in the oven to regain crispiness.
- → What other dips go well with corn fritters?
Try serving with sour cream, salsa, or a squeeze of fresh lime for extra flavor.