Jalapeño & cheddar corn fritters

Spice things up.

  • 25 mins cooking
  • Makes 36 Item
  • Print
This corn fritter recipe is a little bit spicy a little bit cheesy, and absolutely everything you could want from a corn fritter.
Looking for more fabulous fritter recipes?


Jalapeño & cheddar corn fritters
  • 4 (1.2kg) corn cobs, trimmed
  • 1 cup (150g) self-raising flour
  • 1 cup (120g) grated cheddar
  • 2 eggs
  • 3/4 cup (180ml) milk
  • 1/3 cup (80g) coarsley chopped picked jalapeños
  • cooking oil spray
  • 1/4 cup fresh coriander (cilantro)
  • 1/2 cup (150g) mayonaise
  • 2 tablespoon chili jam
  • 2 tablespoon fresh coriander (cilantro), finely chopped
  • 2 teaspoon lemon juice


Jalapeño & cheddar corn fritters
  • 1
    Make coriander chilli mayonnaise. Combine ingredients in a small bowl, season to taste.
  • 2
    Cut kernels from corn cobs. Combine corn, flour and cheese in a medium bowl. Whisk eggs, milk and jalapeños in a jug, stir into corn mixture until just combined. Season.
  • 3
    Spray a large non-stick frying pan with cooking oil spray, heat over medium heat. Cook heaped tablespoons of mixture, in batches, pressing mixture down to flatten slightly, 2 minutes each side or until golden and cooked through. Lightly spray the pan between batches.
  • 4
    Serve fritters with mayonnaise for dipping, top with coriander.


One average corn cob will give you about 1 cup (150g) kernels. Use the equivalent amount of canned or frozen if you don't have fresh.

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