Go Back

Sweet Corn Fritters with Jalapeno Whipped Cream

0 from 0 votes
Leave a Review »


Jalapeno Whipped Cream

  • 1 cup heavy cream
  • 2 jalapenos, 1 seeded, 1 not, cut in half
  • 1 tablespoon powdered sugar

Brown Sugar Tequila Syrup

  • 3/4 cup loosely packed brown sugar
  • 1/2 cup tequila
  • 1/4 cup water

Sweet Corn Fritters with Chopped Strawberries + Pineapples

  • 2/3 cup chopped strawberries
  • 2/3 cup chopped pineapple
  • 1 1/4 cups sweet yellow corn
  • 2/3 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5-7 ounces canned coconut milk
  • oil for frying


Jalapeno Whipped Cream

  • The night before, add heavy cream and jalapenos to a bowl, muddle with a muddler or something like a fork, and let soak until you’re ready to serve. Before serving the fritters, strain cream through a fine mesh strainer to remove any seeds and add it to the bowl of your electric mixer. Beat cream on medium-high speed until peaks form, then add in sugar and beat until thicken. Keep cold in the fridge until ready to serve.

Brown Sugar Tequila Syrup

  • Combine all ingredients in a small saucepan and bring to a boil. Let boil for 1-2 minutes, then reduce to a simmer and stir until somewhat syrupy, about 5 minutes. Remove from heat and let sit at room temperature – syrup will thicken more here.

Sweet Corn Fritters with Chopped Strawberries + Pineapples

  • Combine strawberries and pineapple in a bowl and let sit at room temperature until ready to serve. Add flour, sugar, baking powder, salt and 1/2 cup corn to a food processor. Pulse until somewhat blended, then transfer mixture to a mixing bowl. Stir in remaining corn and coconut milk, mixing until a batter forms. You want it to be similar to pancake batter, so if a bit more coconut milk is needed, add it!
  • Add oil to a medium-sized saucepan until it is 3-4 inches deep. Heat the oil to 350 degrees F, then spoon 2-3 fritters worth of batter (I used an ice cream scoop) into the oil. Fry for 1-2 minutes, then lightly flip with fry a few more minutes until golden brown. Remove with a slotted spoon and drain on a paper towel, then repeat with remaining batter. Serve with whipped cream, strawberries and pineapple, and a drizzle of tequila syrup.


Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg

Did you make this recipe?

Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!