Sweetcorn and Jalapeño Fritters with a Fried Egg
Crispy sweetcorn and jalapeño fritters topped with a perfectly fried egg, balancing sweet, spicy, and savory in every bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 fritters with eggs 1x
- Category: Breakfast / Brunch
- Method: Pan-frying
- Cuisine: Southwestern
- Diet: Low Fat
Ingredients
Scale
- 1 cup (170 g) canned or fresh sweetcorn kernels
- 1 small jalapeño, finely diced (remove seeds for milder heat)
- 2 green onions, thinly sliced
- ½ cup (60 g) all-purpose flour
- 1 tsp baking powder
- 2 large eggs (1 for batter, 1 for frying)
- ¼ cup (60 ml) milk
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped cilantro (optional)
- Oil for frying (vegetable or canola)
Instructions
- In a bowl, whisk together flour, baking powder, 1 egg, and milk until smooth. Season with salt and pepper.
- Fold in corn, jalapeño, green onions, and cilantro (if using).
- Heat a thin layer of oil in a non-stick skillet over medium heat.
- Spoon 2–3 tbsp batter per fritter into the skillet, flattening slightly. Cook until edges are golden, about 3–4 minutes per side.
- Transfer fritters to a paper towel-lined plate to drain; keep warm.
- In the same skillet, add a bit more oil if needed. Crack and fry the remaining egg to your preferred doneness (sunny-side up or over-easy).
- Serve each fritter topped with a fried egg. Season with extra salt, pepper, and chopped cilantro.
Notes
- For extra crispiness, add 1–2 tbsp cornmeal to the batter.
- Adjust jalapeño quantity to control spice level.
- These fritters are great with a dollop of sour cream or drizzle of hot sauce.
- Leftover fritters can be reheated in a toaster oven for 5 minutes at 350 °F (180 °C).
Nutrition
- Serving Size: 1 fritter with egg
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 270 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 8 g
- Cholesterol: 135 mg