A sweet & spicy southern-influenced bite
These Jalapeno Corn Fritters with Peach Butter are packed full of summer sweet corn, spicy jalapenos, and green onion in a lightly spiced buttermilk parmesan batter. Once fried they retain fluffy, soft insides and golden crisp outsides perfect for dipping into a side of honey-sweetened peach butter. These sweet and spicy southern-influenced bites are perfectly dippable and so easy to devour!
3-Ingredient Peach Butter
I love pairing these Jalapeno Corn Fritters with a simple honey-sweetened peach butter to offset the spiciness of the jalapenos. I use a super simple recipe for peach butter that only requires three ingredients: ~2 peaches (pitted), 2 tbsp honey, and a squeeze of lemon juice. You don’t even need to peel the peaches! Just cook them down until soft and mashable and then blitz them quickly with an immersion blender. If fresh peaches are out of season, frozen work really well too; however, I would not use canned peaches as you will have different results.
If you don’t feel like making peach butter, you can also swap for your favorite fruit preserves. In addition to peach, these fritters are lovely with berry preserves — marionberry/blackberry, strawberry, and raspberry are some of my favorites. They are also lovely with a side of honey-sweetened Lemon Curd.
What kind of corn should I use?
I generally use frozen corn because I almost always shave some on hand; you don’t even need to defrost it first. Classic sweet corn is delicious, but I also love this fire-roasted corn for a bit of smokiness. You can also use fresh corn sliced right off the cob when it’s in season. You’ll need approximately 2 corn cobs to make this recipe (170 g / about 1 heaping cup of corn once cut from the cob).
What other dishes pair well with Jalapeno Corn Fritters?
I usually serve these fritters as an appetizer before the main course and think they pair best with southern food, grilled dishes, or a big salad. Here are some of my favorite options:
- Pressure Cooker Boneless Beef Ribs + a side of Spicy Cabbage Slaw
- Spicy BBQ Chicken Salad with Buttermilk Jalapeno Ranch
- Grilled Skirt Steak with Avocado Chimichurri Sauce
- Wedge Salad with Horseradish Blue Cheese Dressing
- Creamy Kale Salad with Raspberries and Feta
What tools do I need to make this recipe?
- A cutting board
- A chef’s knife
- A kitchen scale – OR – measuring cups (for less precise measurements)
- Measuring spoons
- A large mixing bowl
- A large, deep, heavy-bottomed pot
- A candy/deep-fry thermometer
- A long-handled spider strainer or a pair of long-handled stainless steel tongs
- A baking sheet covered with a layer of paper towels
- A medium saucepan
- A citrus juicer
- A wooden spoon
- An immersion blender
Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
Need more appetizer inspiration?
Love these Jalapeno Corn Fritters with Peach Butter? Here are some additional appetizers and bites I love:
- 5-Minute Pimento Cheese
- Jalapeno Poppers with Sausage and Cream Cheese
- Deviled Eggs with Smoked Chorizo
- Chicken Quesadillas with Creamy Jalapeno Sauce
- Artichoke Spinach Dip
- Blistered Shishito Peppers
- Grilled Chicken Wings with Chipotle Peach BBQ Sauce
These Jalapeno Corn Fritters with Peach Butter are packed full of summer sweet corn, spicy jalapenos, and green onion in a lightly spiced buttermilk parmesan batter. Once fried they retain fluffy, soft insides and golden crisp outsides perfect for dipping into a side of honey-sweetened peach butter.
For the fritters:
- 155 g (about 1 1/4 cups) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp Kosher salt
- 1/4 tsp cracked black pepper
- 1/4 tsp cayenne pepper
- 160 g (about 2/3 cup) buttermilk
- 1 large egg
- 170 g (about 1 heaping cup or 2 medium ears) fresh or frozen sweet corn or fire-roasted corn (if using fresh corn, slice kernels off the cob)
- 67 g (about 2 whole) fresh jalapenos, seeded and finely chopped
- 45 g (about 1/2 cup) parmesan cheese, shredded, plus more to top the fritters once cooked, if desired
- 20 g (about 1/4 cup) green onion, chopped
- vegetable oil or canola oil for frying
For the peach butter:
- 370 g (about 2 large) fresh or frozen peaches, pitted and diced (no need to remove skin)
- 2 tbsp honey
- 1 tbsp lemon juice
For the fritters:
- Line a baking sheet with paper towels and reserve to the side. This will be where you transfer the hot fritters once they are removed from the oil, so make sure it’s within a safe but easy reach near your stove.
- In a large mixing bowl, combine flour, baking powder, salt, pepper, and cayenne until well-combined.
- Then make a well in the center of the flour mixture and add the buttermilk and egg. Whisk the egg and buttermilk into the flour mixture until well combined.
- Add the corn, jalapeno, parmesan, and green onions to the batter and stir in until well-combined. Reserve the fritter batter to the side while you preheat your oil.
- In a large, deep, heavy-bottomed pot heat 1 – 1 1/2 inches of oil over medium until it reaches about 375 degrees F / 190 C (for best frying results). Test this with a candy or frying thermometer and adjust heat as needed.
- Once the oil is ready, add rounded tablespoons of batter carefully into the oil. You will not want to make them any larger or crowd the pan, otherwise, they will not cook evenly or crisp as nicely. I cook about 4 heaping tablespoon-sized fritters at a time in a 5 qt pan. Cook the first side for about 2 minutes, then using a long-handled spider strainer or a pair of long-handled stainless steel tongs, turn the fritter and cook for an additional 1 1/2 – 2 minutes on the opposite side. The fritters should be a nice, even golden brown color when done.
- Carefully remove the cooked fritters from the pan and reserve on the paper towel-lined baking sheet to cool. Repeat until all fritters are fried — the batter usually makes about 32 fritters. Serve warm or at room temperature with a sprinkle of additional parmesan (if desired) and spiced peach butter.
For the peach butter:
- In a medium pot over medium heat, combine the diced peaches, honey, and lemon juice. Allow to come to a simmer, stirring regularly with a wooden spoon until the peaches break down and the mixture reduces. If the mixture begins to stick to the bottom of the pan, you may reduce the heat.
- Remove from heat. Using an immersion blender, blend the reduced peach mixture until smooth. If you do not have an immersion blender you can carefully transfer the peach mixture to a traditional blender to process or to a large mixing bowl to blend with a hand mixer. Reserve to the side to cool slightly. You should end up with roughly 1 cup of peach butter.
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
32 oz of canola oil was used for cooking this recipe. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
- Serving Size: 4 fritters + 2 tbsp peach butter
- Calories: 266
- Sugar: 14 g
- Sodium: 263 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 29 mg
Keywords: Jalapeno, Corn Fritters, Buttermilk, Peach