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Sweetcorn & Jalapeno Fritters


  • 320g can of sweetcorn, drained
  • 2 tbsp jalapeno peppers from a jar, drained and chopped
  • 50g cheddar cheese, grated
  • 2 spring onions, sliced
  • 80g plain flour
  • 1/2 tsp baking powder
  • 2 tsp sugar
  • 80ml milk
  • 1 egg, beaten
  • Handful coriander, finely chopped
  • 0 : 10

    Mix together the sweetcorn, spring onion, jalapenos, cheese, flour and baking powder. Add in the egg and combine.

    Pre-heat the BBQ for a couple of minutes with the Chef or Paella Pan, Flat Plate or a frying pan in place and add a glug of rapeseed oil.

    Dollop the mixture into the pan and use the back of a spoon to flatted down slightly, fry for about 2 minutes until golden then flip over and cook for a further coupe of minutes until crisp on both sides.

    Remove with a slotted spoon and drain on some kitchen roll to remove excess oil. Garnish with the chopped coriander and serve.

    Tip: Serve with a cooling sour cream and chive dip or if you like more heat serve with sweet chilli sauce.