Crispy Golden Corn Fritters with Sweet Spicy Jalapeño Jam

These crispy golden corn fritters are the ultimate summer bite: sweet corn kernels, salty feta, and fresh scallions bound in a light, crunchy batter and pan-fried until deeply golden.

Serve them with a dollop of sweet and spicy jalapeño jam for a kick that balances the sweetness. Ready in under 30 minutes, they're perfect for appetizers, snacks, or a fun side dish.

Corn fritters are a beloved classic, but this version takes them to the next level. The batter is simple—flour, cornmeal, eggs, and milk—and studded with juicy corn, crumbled feta, and a hint of chili. Pan-fried in a shallow layer of oil, they develop a lacy, crispy exterior while staying tender inside.

The sweet jalapeño jam adds a glossy, spicy-sweet finish that makes every bite irresistible. Whether you're serving them at a party or enjoying a casual weeknight treat, these fritters deliver big flavor with minimal effort.

Ingredients

Why this recipe works

The combination of all-purpose flour and cornmeal gives the fritters a sturdy structure with a delightfully crunchy texture.

The cornmeal adds a pleasant grit that crisps up beautifully in the hot oil, while the flour keeps the interior tender and moist. Baking powder ensures a light, airy crumb, so the fritters are never dense or heavy.

Pan-frying in a shallow layer of oil at medium-high heat creates a deep golden crust with a characteristic lacy pattern. The high heat quickly seals the outside, locking in the moisture from the corn and feta.

Flipping halfway through ensures even browning and a crisp exterior on both sides, while the interior stays soft and flavorful.

Notes and substitutions

Fresh sweet corn is ideal, but canned or frozen corn works perfectly—just be sure to drain it well to avoid excess moisture in the batter. If using frozen, thaw and pat dry. The feta adds a salty, tangy contrast; if you prefer a milder flavor, use a smaller amount or substitute with goat cheese.

The sweet jalapeño jam is available in most supermarkets, but you can also make your own or use a store-bought red pepper jelly. Adjust the amount of chili in the batter to suit your heat preference. For a dairy-free version, omit the feta and use a non-dairy milk alternative, though the texture may vary slightly.

• fresh sweet corn: Frozen corn, thawed and drained, works well. Canned corn is also fine; just drain it thoroughly.
• feta cheese: Use crumbled goat cheese or shredded sharp cheddar for a different flavor. Omit for a dairy-free version.
• red chili: Use 1/2 teaspoon red pepper flakes or a pinch of cayenne for heat. Adjust to taste.
• sweet jalapeño jam: Mix 1/4 cup red pepper jelly with 1 teaspoon finely chopped jalapeño for a quick substitute.

Equipment

• Large mixing bowl
• Whisk
• Skillet or frying pan
• Spatula
• Paper towels
• Measuring cups and spoons