Crispy Golden Corn Fritters with Sweet Spicy Jalapeño Jam Step-by-step instructions

Before you start

Before starting, gather all ingredients and measure them out. If using fresh corn, cut the kernels from the cob; if using canned or frozen, drain and pat dry. Slice the green onions and finely chop the red chili.

Crumble the feta cheese. Beat the eggs in a small bowl. Have a large skillet ready and line a plate with paper towels for draining. Preheat the oven to 200°F (93°C) if you want to keep cooked fritters warm while frying in batches.

Instructions

Mix the Batter

1. 1Make the Batter
   In a large bowl, whisk together the flour, cornmeal, and baking powder. Add the beaten eggs and milk, and stir until a thick batter forms. Fold in the corn kernels, sliced green onions, chopped red chili, and crumbled feta cheese until evenly distributed. The batter should be thick but spoonable.
   Look for The batter is thick and holds together when scooped, with corn and feta visible throughout.
   Tip If the batter seems too thick, add a splash more milk. If too thin, add a little more flour.
2. 2Heat the Oil
   Pour about 1/4 inch of neutral oil into a large skillet and heat over medium-high heat until shimmering. To test, drop a tiny bit of batter into the oil; it should sizzle immediately.
   Look for The oil shimmers and a test drop of batter sizzles and bubbles immediately.
   Tip Use a heavy skillet for even heat. Adjust the heat as needed to keep the oil at a steady sizzle.

The batter should be thick and cohesive, with corn, scallions, chili, and feta evenly distributed. It should hold its shape when scooped but still be slightly loose. The aroma is fresh and savory, with the tang of feta and the brightness of scallions. Check that the batter is not too runny; if it is, add a little more flour.

Pan-Fry to Golden

3. 3Fry the Fritters
   Using a spoon or cookie scoop, dollop mounds of batter into the hot oil, flattening gently with the back of the spoon. Fry for about 3 minutes per side, until the edges are crisp and golden brown. Flip carefully to reveal the lacy golden crust.
   Look for The fritters are golden brown and crisp on the edges, with a lacy pattern on the underside.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not overcrowd the pan; fry in batches if necessary. Keep cooked fritters warm in a low oven.
4. 4Drain and Season
   Transfer the cooked fritters to a plate lined with paper towels to drain. Immediately sprinkle with sea salt while still hot.
   Look for The fritters are crisp and golden, with excess oil absorbed by the paper towels.
   Tip Sprinkling salt while hot helps it adhere and enhances the flavor.

The fritters are sizzling in the oil, turning golden brown with a lacy, crispy edge. The kitchen smells of toasted corn and savory feta.

The first side should be deeply golden and crisp before flipping. The fritters should be cooked through, with no raw batter in the center. The texture is crunchy on the outside and tender inside.

Serve with Jam

5. 5Serve with Jam
   Stack the fritters on a serving plate and top each with a dollop of sweet jalapeño pepper jam. Serve immediately, with extra jam on the side if desired.
   Look for The fritters are crisp, golden, and topped with glossy, spicy-sweet jam.
   Tip For a cool contrast, add a small spoonful of sour cream or crème fraîche alongside the jam.

The fritters are stacked on a serving plate, each topped with a glossy dollop of sweet jalapeño jam. The jam is slightly sticky and glistens under the light. The fritters are still warm, crisp, and inviting. The combination of sweet, spicy, and savory is ready to be enjoyed immediately.

Common mistakes

One common mistake is overmixing the batter, which can make the fritters tough. Mix just until the ingredients are combined; a few lumps are fine. Another is using too much oil or not enough heat, which can result in greasy, soggy fritters.

Keep the oil at a steady shimmer and avoid overcrowding the pan. Also, do not flip too early—wait until the edges are golden and crisp to ensure they hold together.

How to tell it’s done

The fritters are done when they are deep golden brown on both sides and crisp at the edges. The internal temperature should reach 160°F (71°C) to ensure the eggs are fully cooked.

To test, insert an instant-read thermometer into the center of a fritter; it should read at least 160°F. The exterior will be crunchy and the interior tender, with no raw batter visible.

• Egg dishes: 160°F (71°C) in the thickest part