Crispy Jalapeño Honey Corn Fritters

Theses easy corn fritters make for the perfect summer appetizer as they're crispy, flavorful, and easy to make!


Servings: 10-12

For the Corn Fritters:

  • 1 cup All Purpose Flour
  • 1 1/2 tsp. Baking Powder
  • 1/2 tsp. EACH: Salt + Black Pepper
  • 2 cups Corn Kernels, about 3 corn cobs
  • 1-2 Jalapeno Peppers, chopped
  • 3 tbsp. Grated Cheddar Cheese (or shredded)
  • 1 large Egg, beaten
  • 1/2 cup Milk
  • 1/3 cup Honey
  • Frying Oil, to cook

For the Dill Aioli:

  • 1/2 cup Plain Yogurt
  • 2 Garlic Cloves, finely minced or grated
  • 2 tbsp. Fresh Dill, chopped
  • Juice of 1 Lemon, or to taste
  • 1 tbsp. Olive Oil
  • 1/2 tsp. EACH: Salt, Black Pepper + Chili Powder


  1. To Make the Corn Fritters: Add 1-2" deep of frying oil in a skillet over medium high heat. Heat up to about 400F.
  2. In a large bowl, mix the flour, baking powder, salt, and black pepper.
  3. Stir in the cheddar cheese, corn kernels, and chopped jalapeños.
  4. Create a well in the center and add the beaten egg, milk, and honey. Stir until well-combined. If the batter seems too wet, you can add a little flour until thick cake-like batter. If too thin, you can add a little milk.
  5. Drop tablespoon sized balls of batter into the hot oil to fry for 3-5 minutes, flipping halfway through, until golden and crispy.
  6. Use a slotted spoon to transfer the corn fritters to a paper towel to drain excess oil.
  7. To Make the Dill Aioli: Stir all ingredients together until smooth. Enjoy with the warm corn fritters!