These crispy corn & peach fritters with jalapeño avocado crema are my end of summer obsession. Perfect for snacking, perfect for dinner parties. They are flavorful and absolutely delicious.
I came up with these fritters while strolling through the farmer’s market one day. Something about seeing all the beautiful, fresh corn and sweet peaches made me feel like I needed to throw together a crispy, summer-filled fritter.
Plus, I think the combination of corn and peaches is one of the best for summer. It’s super playful, and makes these fritters a lot of fun.
For the fritters, you’ll want to char the corn first to give it extra flavor. Then everything comes together in one bowl. I add lots of fresh herbs to give these a nice herbaceous punch. The batter has a lot of texture and is really dominated by the corn and peaches, which is what I like. To me, fritters should not be completely doughy. I think it’s important to really be able to see and taste the ingredients within.
This batter is also quite loose. So, when frying, work carefully and gently to spoon the batter into the pan. Once they sear on one side, they’ll hold well and flip easily.
To serve with these, I made a jalapeño avocado crema…which is basically just avocados pureed until smooth with lots of extra flavor. The heat from the crema works really well with all the sweetness that’s packed into the fritters.
So much flavor in one little bite!
I can’t wait to make these again before all the corn and peaches disappear from the markets…and I hope you do, too! They are perfect for a fun weekend project, and especially good to make if you’re having people over.
Everyone will love them!
- 2 jalapeños
- 4 large avocados
- ¼ cup parsley leaves
- 3 tbsp lemon juice
- 1 tsp kosher salt
- 4 ears corn, husked
- 2 scallions, sliced
- 2 large peaches, diced
- 1 tbsp chopped parsley
- 2 tsp chopped dill
- 2 eggs, beaten
- 1 egg yolk
- ½ cup + 2 tbsp all-purpose flour
- ½ tsp kosher salt
- oil, for frying
- 1. Heat the grill with one section over high heat and another over low heat.
- 2. Char the jalapeños by placing them directly onto the hottest part of the grill, right over the flames. Allow the peppers to blacken on all sides and become tender, about 6-8 minutes.
- 3. Remove the peppers and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes.
- 4. Meanwhile, husk the ears of corn and place them directly onto the hottest part of the grill, right over the flames. Let the corn cook on all sides until slightly charred, just a few minutes (watch them closely so they don’t burn).
- 5. Once charred, move the corn to the lower heat and cover the grill lid. Let cook for about 10 minutes until tender. Transfer the corn to a cutting board. Slice off the kernels and set aside.
- 1. Remove the jalapeños from the bowl and peel off the skins. Remove the core.
- 2. If you want a spicier crema, keep most of the seeds. If you want a milder crema, discard the seeds.
- 3. Add the jalapeños to a food processor, along with the avocados, parsley leaves, lemon juice, and salt. Process until smooth. Taste the crema and season with more lemon or salt to your liking. Refrigerate until ready to serve.
- 1. Combine the charred corn kernels, scallions, peaches, parsley, and dill in a mixing bowl. Stir to combine.
- 2. Stir in the beaten eggs and egg yolk until incorporated.
- 3. Lastly, mix in the flour and salt. This will form a loose batter.
- 4. Heat a large sauté pan over medium heat. When the pan is hot, add enough oil to generously coat the bottom of the pan.
- 5. When the oil is hot, work in batches to gently spoon the batter into the pan, about 2-3 tablespoons for each spoonful. Flatten the batter so that it creates a disk shape.
- 6. Fry the fritters on each side until golden brown and cooked through, about 2-3 minutes per side. Transfer the fritters to a plate lined with paper towels.
- 7. Immediately sprinkle the hot fritters with a pinch of salt. Serve the fritters immediately with the jalapeño avocado crema on the side.
- This recipe is best made and served immediately. The avocado crema will brown if it sits overnight. The fritters will lose their crispness and become soggy.
For more corn inspiration…this is my favorite corn salad EVER.