Spicy Corn Fritters with Jalapeños and Chorizo
Learn how to make the best spicy corn fritters. This easy recipe blends smoky chorizo corn fritter flavors with a fresh jalapeño kick!
- Total Time1 hour 15 minutes
- Yield18 fritters 1x
- DietGluten-Free, Vegetarian
Ingredients
Scale
- 304 g (2 cups) cornbread mix (~1.25 standard 8.5 oz Jiffy boxes)
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1/2 tsp freshly ground black pepper
- 1 lb (3 cups from ~4 cobs) corn kernels
- 113 g (4 oz) cooked chorizo
- 113 g (4 oz) sharp cheddar cheese, shredded
- 30 g (~1 medium) jalapeño pepper, seeded and minced
- 12 g (1/4 cup) chives or scallion greens, minced
- 80 g (2/3 cup) whole milk
- 114 g (2 large) eggs
- Vegetable oil, canola oil, coconut oil, or ghee for frying
Instructions
- Mix cornbread mix, cayenne pepper, garlic powder, and black pepper in large bowl.
- Add corn, cheese, jalapeño, and chives and mix until coated.
- In separate bowl, whisk together milk and eggs. Pour into dry ingredients and stir just until combined.
- Refrigerate mixture for at least 30 minutes. 1 hour is preferred. Can also be refrigerated overnight.
- Pour oil into large cast iron skillet until 1/8-inch of bottom is coated. Heat over medium-low until oil is shimmering.
- Drop 4 (1/4-cup) portions of batter evenly around the pan and flatten each slightly.
- Cook until golden-brown on bottom, about 3 minutes.
- Flip and cook until other side is golden-brown, about 3 more minutes.
- Transfer fritters to paper towel-lined baking sheet and place in 170 degree Fahrenheit oven to keep warm while making fritters with remaining batter.
- Serve fritters warm with sour cream or yogurt sauce.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Appetizer, Breakfast, Side Dish
- Method: Frying
- Cuisine: Mexican
Nutrition
- Calories: 150
- Fat: 8 g
- Carbohydrates: 15 g
- Protein: 5 g