Jalapeño & corn fritters

Jalapeño & corn fritters

Smith & Daughters
Bonnie Savage

Moreish as. We serve these in quantities of three or six at the restaurant. People always, ALWAYS choose six. You’ll see why!


Quantity Ingredient
450g frozen corn kernels, defrosted
1 tablespoon no egg powder
2 1/2 tablespoons sugar
1 1/2 teaspoons baking powder
1 corn cob, kernels stripped
or 75g frozen corn kernels
1 jalapeno, finely diced, (seeds removed for a milder taste)
3 tablespoons cornflour
vegetable oil, for deep-frying
Coriander pesto
or your favourite dipping sauce


  1. Blend the defrosted corn, no egg powder, sugar and baking powder in a blender until you have a smooth purée. Transfer the mixture to a bowl.
  2. Add the fresh or extra frozen corn kernels to the purée along with the diced jalapeño and cornflour. Gently stir to combine, then allow the mixture to sit for at least 15 minutes.
  3. Heat enough oil for deep-frying to 170°C. To check the temperature of the oil, drop in a small spoonful of the batter. If it quickly rises to the surface, then you’re good to go.
  4. To cook the fritters, use one soup spoon to scoop up the batter, then use another soup spoon to gently push the mixture off the spoon and into the oil. Make sure there is enough room for them to move around a little in the oil.
  5. The fritters will rise to the surface and begin to turn a golden brown. Flip the fritters over and cook the other side until crisp and golden all over – this should take about 2 minutes.
  6. At the restaurant we serve these with coriander pesto, but feel free to serve them with any aioli or salsa. They’re so good, they won’t last long anyhow, so make sure you have some dipping sauce ready or people will eat them straight out of the fryer.
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