Corn Fritters with Avocado Jalapeño Sauce

5 from 4 votes

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Corn fritters are all about summer, sunshine, and if you’re lucky, good friends.

This corn fritter recipe gets a boost of flavor from a creamy avocado sauce with just a tiny bit of fresh jalapeno.

What makes these sweetcorn fritters shine though is sharing them with a good friend over a glass of wine.  Lucky for me, that is exactly how I like to make this recipe. I suppose that’s why this is one of my favorite corn recipes!

photo of corn fritters with recipe information

 

What are these?

These corn fritters came about on an early June afternoon, the second day of my cottage staycation with just a couple of our boys and an overnight visit from April, a good friend and native of Texas.

Two charred ears of sweet corn with other vegetables
Grilled sweet corn is always my preferred way of making corn fritters.

As the day progressed, we grilled some marinated pork chops that I had taken out of the freezer a day or so earlier.

Then, we shared some wine and gradually began to talk about the plan for later in the day, namely Corn Fritters with Avocado Jalapeño Sauce.

Corn fritters frying in a skillet

When I first broached my idea of putting this corn fritter recipe together, I saw April’s eye grow even bigger and brighter.

As the afternoon wore on, I learned the origin of that light: memories of her mother putting corn fritters together years ago, deep in the heart of Texas.

And as it became apparent, deep in the heart of my friend as well.

Plate of fresh corn fritters with lime wedges and grilled corn on the cob.

This was my first time making corn fritters and April’s recollection of her girlhood days proved somewhat lucky to me.

The languid afternoon wore on; we talked about our kids, books we were reading, and plans for the summer.

We also drank a little wine and talked about corn fritters.

A plate of food, with corn fritters and dipping sauce

April shared with me their desired thickness, about the size of half an English muffin.

She went on to explain to me that you don’t want the oil too hot, or the outside of the fritters will become over-done, and the inside will remain doughy and under-done.

Although you don’t have to grill the corn for this recipe, I chose to make good use of the white embers leftover from our pork chops.

Let’s be clear about another reason I decided to grill the corn for these fritters: I love the flavor that grilling gives to fresh produce.

The caramelization of the corn draws out its natural sweetness and lends a nice grilled texture to these fritters, reinforcing the season at hand, or adding a warm touch of summer to any season.

Dipping a cornfritter in a creamy sauce.

Pro Tips:

  • The corn patties should be the size of an English muffin half.
  • If the oil is too hot, the outside of the fritters will be crispy and the inside will be mushy.
  • Use a heavy-bottomed pan (a cast-iron skillet is perfect!)
  • Don’t overcrowd the pan.
  • Make the corn fritter a day ahead and store in the refrigerator.
  • Corn fritters freeze well.
    • Reheat the fritters in a toaster over or frying pan.
    • Microwaving them will take away their crispiness!

Later in the afternoon, as the sun was nearing its descent, we dug into these Corn Fritters & Avocado Jalapeño Sauce.

The sauce, in particular, makes these.

A hybrid guacamole of sorts, it uses a sour cream base combined with cilantro, garlic, jalapeños, and of course avocado.

A light zing from the lime gives these a summer flare, while the bits of chopped pepper help to reincarnate the heat from earlier in the day.

A plate of food on a table, with Corn fritters

April, always gracious, raved over how much she enjoyed these sweet and savory summer fritters.

Always polite and pleasing, her response to these was of little surprise.

The true surprise came from the reactions of our teenage boys; they could not get enough of these light and airy fritters, full of summer and full of flavor.

If I heard it once, I heard it five times throughout the evening, “Dad, can you make these again?”

Always a good sign.

I hope you try these, and I hope you have a friend like April.

Dan from Platter Talk standing in the kitchen while on cooking television show.

dan

Corn fritter, topped with cream sauce and a half of lime.

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Corn Fritters & Avocado Jalapeño Sauce

5 from 4 votes
Easy corn fritter recipe with a creamy avocado sauce and just the right kick! Corn fritters inspired by Crumbs and Tales
Prep: 15 minutes
Cook: 5 minutes
Total: 20 minutes
Yield: 8 People

Ingredients 

For the Avocado Jalapeño Sauce

  • 8 oz. low fat sour cream
  • 1 avocado, peeled and pitted
  • 1 tablespoon finely chopped jalapeño
  • zest and juice from 1 lime
  • 1/4 cup chopped cilantro, packed
  • 1 garlic clove, crushed
  • 1 teaspoon kosher salt

For the Corn Fritters

  • 3 ears corn, cooked, roasted or grilled. Kernels removed.
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon ground paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon sugar
  • 3/4 cup buttermilk
  • juice from 1 lime
  • 3 green onions, medium chop
  • 2 eggs, beaten
  • 1 cup shredded cheddar cheese
  • 1/4 cup cilantro, finely chopped and packed
  • 2 tablespoons finely chopped jalapeño
  • 2 cups canola oil

Instructions 

For the Avocado Jalapeño Sauce

  • Combine all ingredients in small bowl, cream together with fork. Cover and refrigerate until ready to serve.

For the Corn Fritters

  • In medium size mixing bowl, thoroughly combine flour, baking powder, paprika, cumin and sugar.
  • In separate bowl, combine buttermilk, lime juice, eggs, cheese, cilantro and jalapeño. Mix all together with rubber spatula.
  • Pour wet ingredients over dry ingredients and stir until combined, do not over mix.
  • Use spatula to gently fold corn into mixture and allow to set for five minutes.
  • Meanwhile, add oil to large skillet and heat on medium high until hot, then reduce heat to medium setting.
  • Working in batches of three, carefully add 1/2 cup portions of fritter mixture to oil, fry about 2-3 minutes per side. Remove from oil and place on tray lined with a paper bag, allow to drain.
  • Serve immediately with accompanying sauce.

Nutrition

Calories: 312kcal, Carbohydrates: 26g, Protein: 10g, Fat: 20g, Saturated Fat: 7g, Cholesterol: 68mg, Sodium: 449mg, Potassium: 546mg, Fiber: 3g, Sugar: 4g, Vitamin A: 984IU, Vitamin C: 6mg, Calcium: 256mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Entree
Cuisine: Summer
Tried this recipe?Mention @plattertalk or tag #plattertalk!

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Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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29 Comments

  1. My family is easing into spice so I think they will love this! I made them jalapeno poppers the other day and surprisingly, they all ate them (even the one who insisted they didn’t like any spice.) I think it made a difference because I grew jalapenos this year and they really enjoyed knowing the came from our garden – it really didn’t help them like the cayenne peppers tho haha!

    The sauce sounds so amazing and I have never had corn fritters (heard of them but never had them before) so I definitely have to give this a try 🙂

  2. 5 stars
    These look amazing! That avocado jalapeño sauce looks like perfection! Great combo.

    1. Thanks so much, Brandi. This recipe always reminds me of summertime and sharing good food with good friends!

  3. These corn fritters look amazing! And the avocado jalapeño sauce is just irresistible! I just had my lunch but feel hungry again reading this post.

  4. Oh gosh these look like just my kind of thing! I adore corn fritters, and that sauce sounds heavenly. Yum.

  5. We loved grilled corn…in fact that is about the only way we cook it. This sounds amazing…my husband love jalapenos so this is right up his alley. Thanks!!

  6. Love that you’re using charred corn in these fritters – it adds another whole layer of flavour! Wishing it was summer and we had fresh and sweet corn in season.