Jalapeno, Cheese & Sweetcorn Fritter

Jalapeno, Cheese & Sweetcorn Fritter

These fritters are an amazing way to start your day, and equally good for a filling lunch. I serve them with simple salad leaves, bell pepper, tomato and of course, a delicious drizzle of Sweet Fire.


150g flour

100ml milk

2 eggs

1 tsp chilli powder

pinch salt

120g mature cheddar, grated

4 Jalapeno peppers, chopped

100g tinned sweetcorn, drained

1 jar of Sweet Fire, for serving as required


In a large mixing bowl, beat 2 eggs and add flour, milk and salt. Mix well, then add half the cheese, chilli powder, jalapenos, and sweetcorn. Mix in the remaining cheese just before cooking.
Heat shallow pan of oil – I use a garlic infused light olive oil, but any mild oil such as sunflower oil, grapeseed oil or similar will do fine.
Spoon a large dollop of the fritter mixture into the hot oil and flatten with the back of the spoon. Cook for 2-3 mins each side until golden brown and just becoming deliciously crispy.

Drain on absorbent paper, and place fritter on top of a generous spoonful of Sweet Fire.

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