Poblano & Corn Fritters with Jalapeño Yoghurt Sauce

These beautiful Poblano and Corn Fritters are perfectly golden brown outside and super soft inside. The Jalapeño Yoghurt Sauce adds a lovely tangy twist to them. Poblano peppers and corn are a classic combo and you can enjoy them this way as a starter or as a side with your favourite food. 


Jalapeño Yoghurt Sauce

-3 Tbsp Greek or Turkish yoghurt

-1 Whole Pickled Jalapeño La Costeña

-2 or 3 Tbsp lemon juice

-Salt to taste

1 Finely dice the pickled jalapeño and mix it with the yoghurt in a small bowl. 

2 Add a pinch of salt and two tablespoons of lemon juice and stir. Taste and add more salt or lemon juice to taste. You can also add more jalapeño! These pickled jalapeños are not spicy but full of tangy flavour.


Poblano & Corn Fritters (Yields approximately 10 fritters)

-1 cup yellow corn, drained 

-1 Whole Poblano Peppers San Miguel 

-¼ red onion, finely diced

-1 garlic clove, crushed

-¼ cup shredded cheese, we used gouda

-1 cup flour

-⅓ tsp baking powder

-1 tsp salt

-1 tsp black pepper

-1 egg

-1/4 to 1/2 cups of milk

-1 Tbsp extra virgin olive oil

-Butter and vegetable oil to cook the fritters.

1 In a bowl, sieve the flour with the baking powder. Add the salt, pepper and mix well. Add the egg and 4 tablespoons of milk and olive oil. Combine the ingredients very well until the consistency resembles pancake batter. Add more milk, little by little if needed. It should not be too runny.

2 Remove the stem and seeds from the poblano pepper and lay it open on the cutting board. Pat dry it on both sides with paper towels to avoid adding any extra moisture to the mix. Once dried, dice it and add it to the batter with the corn, crushed garlic, onions and cheese until everything is evenly distributed. 

3 Add a little butter and vegetable oil to a frying pan and once hot, take a tablespoons worth of the mixture and add it to the pan making sure to keep it as round and flat as possible. Add as many fritters as you can fit in the pan leaving some space between them. Cook them for 5 minutes in medium-low heat or until they are golden brown. Turn them and cook them for a few more minutes until both sides are nicely golden. 


To serve

Serve the Poblano and Corn Fritters with dollops of the equally amazing Jalapeño Yoghurt Sauce. Nothing here is spicy so feel free to add your favourite salsa to it. We added our easy Chipotle Salsa. You can find the recipe on our Instagram.



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