Corn Fritters With Avocado Jalapeño Dipping Sauce

Corn Fritters & Avocado Jalapeño Sauce Recipe Card
Corn Fritters & Avocado Jalapeño Sauce Recipe Card
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You are going to love these Corn Fritters with Avocado Jalapeño Dipping Sauce. This Tex-Mex recipe of corn fritters has a refreshing avocado and jalapeno dipping sauce that will set your taste buds on the path to culinary bliss.

These corn cakes can serve as a delicious snack with this avocado jalapeño sauce for dipping, with fried eggs for breakfast, or as a side for grilled or roasted meats. This recipe goes with almost any food.

Two things will ensure a crispy corn fritter: a wide, heavy-bottomed pan, like cast iron, and hot oil. The fritters aren’t deep-fried, but you need at least 1/8th of an inch of oil to cook them. Do not overcrowd the pan, you will get a crispier corn fritter frying just a few at a time.

The batter for these corn fritters can be made up to a day in advance and stored in the fridge. The cooked corn fritters will freeze and can be stored for several weeks. To reheat the frozen corn fritters, thaw them out first and then reheat at 350° F for three to five minutes in the oven.

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Corn Fritters & Avocado Jalapeño Sauce

Corn Fritters & Avocado Jalapeño Dipping Sauce

Recipe Author : Mike Gonzalez
Easy to make Corn Fritters with an Avocado and Jalapeño Dipping Sauce. This snack is warm and inviting with a bold kick from the dipping sauce!

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Snack
Cuisine Tex-Mex
Servings 8 people
Calories 312 kcal


For the Avocado Jalapeño Sauce

  • 8 oz. sour cream
  • 1 avocado peeled and pitted
  • 1 tbsp jalapeño finely chopped
  • 1 lime zest and juice
  • ¼ cup cilantro chopped and packed
  • 1 garlic clove crushed
  • 1 tsp salt

For the Corn Fritters

  • 2 ¼ cups corn kernels toasted
  • 1 cup corn flour
  • 1 tbsp baking powder
  • 1 tbsp ground paprika
  • 1 tbsp ground cumin
  • 1 tsp sugar
  • ¾ cup buttermilk
  • 1 lime juiced
  • 3 green onions medium chop
  • 2 eggs beaten
  • 1 cup cheddar cheese shredded
  • ¼ cup cilantro finely chopped and packed
  • 2 tbsp jalapeño finely chopped
  • 2 cups canola oil


For the Avocado Jalapeño Sauce

  • Combine all ingredients in small bowl, cream together with fork. Cover and refrigerate until ready to serve.

For the Corn Fritters

  • In medium size mixing bowl, thoroughly combine flour, baking powder, paprika, cumin and sugar.
  • In separate bowl, combine buttermilk, lime juice, eggs, cheese, cilantro and jalapeño. Mix all together with rubber spatula.
  • Pour wet ingredients over dry ingredients and stir until combined, do not over mix.
  • Use spatula to gently fold corn into mixture and allow to set for five minutes.
  • Meanwhile, add oil to large skillet and heat on medium high until hot, then reduce heat to medium setting.
  • Working in batches of three, carefully add ½ cup portions of fritter mixture to oil, fry about 2-3 minutes per side. Remove from oil and place on tray lined with a paper bag, allow to drain.
  • Serve immediately with accompanying sauce.


Calories: 312kcal
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