When it comes to comfort food, few dishes can rival the satisfying combination of corned beef and jalapeño fritters.
Imagine golden fritters bursting with savoury corned beef, pops of spicy jalapeño, and a hint of sweetness from corn, resulting in a flavourful and textural delight that is sure to tantalize your taste buds.
The key to these fritters lies in the perfect balance of ingredients. The corned beef, with its distinctive cured flavour, provides a sturdy foundation, while the jalapeños add a delightful burst of heat that lingers pleasantly on the palate.
The batter, crafted with care, ensures a crisp exterior that gives way to a tender, flavourful interior.
Whether served as a hearty appetizer or a satisfying main course, these corned beef and jalapeño fritters are a testament to the power of culinary innovation.
They offer a unique twist on traditional fritter recipes, inviting you to explore new flavour combinations and expand your culinary horizons.
Hungry for more corned beef fritter inspiration? We have a bounty of recipes, expert tips, and creative ideas to fuel your fritter cravings!
How to Make Delicious Jalapeno Fritters at Home
Equipment
- Large mixing bowl
- Cheese grater
- Cutting board
- Sharp knife
- Non-stick skillet or frying pan
- Measuring cups and spoons
- Kitchen scales
- Paper towels
Ingredients
- 200 g cooked
corned beef shredded - 1 cup corn kernels fresh or frozen, thawed
- ½ red onion finely diced
- 1 jalapeño pepper seeded and finely diced
- 75 g plain flour (½ cup)
- 50 g parmesan cheese (¼ cup) grated
- 1 Egg beaten
- 1 tbsp fresh coriander (cilantro) chopped
- 1 tsp dried thyme
- Pinch of cayenne pepper optional
- Salt to taste
- freshly ground black pepper to taste
- Vegetable oil for frying
Instructions
Prep the fillings:
- In a large bowl, combine the shredded 200 g cooked
corned beef , 1 cup corn kernels, ½ red onion, and 1 jalapeño pepper .
Dry ingredients:
- In a separate bowl, whisk together the 75 g plain flour 50 g parmesan cheese, 1 tsp dried thyme, and Pinch of cayenne pepper (if using).
Wet ingredients:
- In another bowl, whisk together the 1 Egg and 1 tbsp fresh coriander.
- Season with Salt and freshly ground black pepper.
Combine:
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the corned beef mixture, taking care not to overmix.
Heat up:
- Heat enough Vegetable oil in a frying pan over medium heat to come about 1cm up the side of the pan.
Form and fry:
- Using a large spoon, scoop out heaped tablespoons of the mixture and gently flatten into patties.
- Fry for 3-4 minutes per side, or until golden brown and cooked through.
- Drain on paper towels.
Serve:
- Enjoy warm with your favourite dipping sauce, like sweet chilli sauce, sour cream, or a simple squeeze of lime.
Notes
- For a milder fritter, remove the seeds and white membranes from the jalapeño before dicing.
- If the mixture seems too wet, add a little more flour, 1 tablespoon at a time, until it holds its shape.
- Don't overcrowd the pan when frying. Cook the fritters in batches to ensure they cook evenly.
- Leftover fritters can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or oven.
Serving suggestions:
- Serve as a satisfying lunch or brunch with a side salad and a dollop of yoghurt.
- Enjoy as a delicious Appetiser with dipping sauces or as Finger Foods at parties.
- Pack them in a lunchbox for a tasty and portable midday meal or a picnic item.
- Crumble them on top of Salads for a protein and flavour boost.
- Slide them into a burger bun with cheese and tomato or beetroot for a unique and flavourful Aussie twist!
Hey, these jalapeno fritters are so good. I’ll probably double the jalapeno in them next time to make them hotter.