Jalapeño corn fritters


  • 3 cans of 300 g corn
  • 2 jalapeño peppers without seeds
  • 50 g cheddar cheese cut in cubes
  • 10 g chopped parsley
  • 65 g flour
  • 60 g cornflour
  • 1 sachet baking powder (7g)
  • 2 tsp sugar
  • 80 ml milk
  • 1 egg
  • Brassica rapeseed oil
  • salt and pepper
  • For the sauce:
  • 1 jar of sour cream
  • 1-2 cloves of garlic
  • 10 g chopped parsley
  • ½ tsp chipotle flakes
  • salt and pepper

Preparation time


Cooking time



  1. Prepare your BBQ for immediate use with a baking tray, plancha or skillet at 200–230°C.
  2. For the sauce, mix the sour cream with the chopped garlic, chopped parsley, some chipotle flakes and season with salt and pepper. Let this sit for a while.
  3. For the fritters, mix the corn in a bowl (you can choose to keep it whole or cut it into smaller pieces), chopped jalapeño peppers, diced cheddar cheese and parsley.
  4. Make the batter in another bowl. First mix the flour, cornflour, baking powder, sugar, pepper and salt until smoothens. Add the milk and mix until smooth. Finally add the egg and mix everything well.
  5. Add the batter to the corn mixture and mix well with a wooden spoon.
  6. Add a splash of rapeseed oil on your baking tray, plancha or skillet and let it heat up well.
  7. Place mounds of the corn mixture on the plate, spreading it lightly into a flat, circular shape. Let these sizzle for about two minutes until they get a nice brown crust and then turn them over.
  8. Remove the fritters from the barbecue and serve warm with the sour cream sauce.
  9. Additional Needs:
  10. 2 mixing bowls, baking tray, plancha or skillet, spatula/burger flipper, wooden spoon, whisk.
  • TIP: Corn fritters originate from America and are an ideal (vegetarian) side dish. You can of course make many variations. Think of adding bacon cubes, bell pepper, spring onion, zucchini and so on.