Jalapeño Cornbread Fritters are fried pieces of sweet and spicy bliss. They are a fun treat to munch on at parties or even to spoil your family with during a typical ho-hum week.
Sweet and spicy…. THAT’s my jam this week. I can’t get enough of it, especially when it comes to popping three or four (more like five or six) if these jalapeño agave cornbread fritters in my mouth. 
The one bad thing about working in home is how many times I have to pass through the kitchen to let my pup outside. Every time I walk through, there’s some sort of food tempting me to just take a bite. Add all those trips through the kitchen up and ugh, I really need to do a juice cleanse or something.
Of course the likelihood of me ever getting through a cleanse like that is a whopping 0%. I remember trying once with one of my besties and we almost died the second day in. We were so angry and miserable and starving. I’m sorry, but life is too short to put myself through a week of only fruit, veggies and protein shakes. Blech.
These cornbread fritters are a serious reason why I can’t ever do a cleanse. My mistake was thinking they might be slightly complicated to make… HA. They couldn’t be easier! You stir some stuff together and drop tablespoons of the batter into a hot fryer. That’s. It.
I gave my mom some of these and she practically lost her mind. Apparently my grandma (Julia Child reincarnate grandma) used to make cornbread fritters for her while she was growing up – what a luxury, am I right? I never knew!
So thanks grandma for getting into my head somehow and helping me treat my mom to a little taste of the past. With jalapeño. And agave. Because I just HAVE to be different.
Print
- Total Time: 25 minutes
- Yield: 8-10 fritters 1x
Description
These Jalapeño Cornbread Fritters are a delightful blend of sweet and spicy flavors, perfect for parties or a special family treat.
Ingredients
- 1 1/4 cup cornmeal
- 1 1/4 cup flour
- 3/4 tsp salt
- 1/4 cup agave nectar
- 3/4 cup milk
- 2 eggs, beaten
- 1/4 cup unsalted butter, melted
- 1 cup canned corn, drained and rinsed
- 1 jalapeño, seeded and diced
- Oil for frying
Instructions
- In a medium bowl, stir together the cornmeal, flour, and salt until well combined.
- In a small bowl, mix together the agave nectar, milk, and beaten eggs.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the melted butter, corn, and diced jalapeño until evenly distributed.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Drop tablespoons of the batter into the hot oil, being careful not to overcrowd the fryer.
- Fry the fritters for 2-3 minutes on each side, or until golden brown and cooked through.
- Remove the fritters with a slotted spoon and drain on paper towels.
- Serve warm and enjoy!
Notes
For a milder flavor, remove all seeds from the jalapeño. These fritters are best served fresh but can be reheated in an oven to maintain crispiness. If you don’t have agave nectar, honey can be used as a substitute.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1 fritter
- Calories: 150
- Sugar: 5
- Sodium: 200
- Fat: 6
- Carbohydrates: 22
- Fiber: 2
- Protein: 3
- Cholesterol: 35
Frequently Asked Questions
What type of cornmeal should I use for the Jalapeño Cornbread Fritters?
You should use a medium or fine ground cornmeal to achieve the right texture for the fritters.
How can I adjust the spiciness of the fritters?
You can reduce the amount of jalapeños or remove the seeds and membranes to make the fritters milder.
Is it necessary to use agave syrup in the batter?
Yes, the agave syrup adds a hint of sweetness that balances the spiciness of the jalapeños, but you could substitute it with honey if needed.
These look like a recipe I had(lost) years ago,cannot wait to try,you’ve made them look and sound so delicious & easy,thank you.Sylvie