There’s more to this than meets the eye.
Strawberries, pineapple, and a brown sugar tequila syrup come together to make something unexpectedly wonderful. The syrup is worth repeating: brown sugar tequila syrup.
I also happen to wear bright socks while I live my life. It makes everything 131% better.
And yes — the brown sugar tequila syrup is a highlight.
This recipe came from Erin, who submitted it to a dessert contest I judged a few weeks ago. I immediately asked — begged, really — to share it because it was so original and surprising. It’s the kind of idea I wouldn’t have dreamed up myself and might have been too intimidated to try had I not tasted it first.
This is gold. Seriously creative, wildly delicious gold.
The surprising part: the whole dish feels light, not overly rich or heavy. It was served as a dessert originally, but it also works beautifully as an appetizer or a sweet snack. Erin prepared everything for a crowd — fritters, fruit salsa, whipped cream, and syrup — at home before the contest and it still shone. If you usually shy away from frying for a group, don’t let that stop you: this can be done ahead and served with minimal fuss.
Of course, you can enjoy any component on its own — the fritters, the jalapeño whipped cream on something unexpected, or a spoonful of the tequila syrup straight from the jar.
Thank you, Erin, for this brilliant idea. If you ever start a blog, I’ll be first in line for anything you infuse with booze.
Sweet Corn Fritters with Jalapeno Whipped Cream
Pin Recipe
Leave a Review »
Ingredients
Jalapeno Whipped Cream
- 1 cup heavy cream
- 2 jalapenos, 1 seeded, 1 not, cut in half
- 1 tablespoon powdered sugar
Brown Sugar Tequila Syrup
- 3/4 cup loosely packed brown sugar
- 1/2 cup tequila
- 1/4 cup water
Sweet Corn Fritters with Chopped Strawberries + Pineapples
- 2/3 cup chopped strawberries
- 2/3 cup chopped pineapple
- 1 1/4 cups sweet yellow corn
- 2/3 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 5-7 ounces canned coconut milk
- oil for frying
Instructions
Jalapeno Whipped Cream
-
The night before, combine heavy cream and the jalapenos in a bowl. Muddle briefly to release the jalapeño flavor and let the mixture sit overnight. Before serving, strain the cream through a fine mesh to remove seeds and solids, then whip it on medium-high until soft peaks form. Add powdered sugar and whip until the cream thickens. Keep chilled until ready to serve.
Brown Sugar Tequila Syrup
-
Combine brown sugar, tequila, and water in a small saucepan. Bring to a boil, let boil 1–2 minutes, then reduce to a simmer and stir until the mixture becomes syrupy, about 5 minutes. Remove from heat and cool to room temperature; the syrup will thicken as it cools.
Sweet Corn Fritters with Chopped Strawberries + Pineapples
-
Toss chopped strawberries and pineapple in a bowl and let sit at room temperature until serving. In a food processor, pulse flour, sugar, baking powder, salt, and 1/2 cup of the corn until partially blended. Transfer to a mixing bowl, then stir in the remaining corn and the coconut milk until a batter forms—aim for a pancake-like consistency, adding a bit more coconut milk if needed.
-
Heat oil in a medium saucepan to a depth of 3–4 inches and bring to 350°F (175°C). Drop batter by spoonfuls (an ice cream scoop works well) into the hot oil, frying 2–4 fritters at a time. Fry 1–2 minutes, flip gently, and continue until golden brown. Drain on paper towels and repeat with remaining batter. Serve the fritters warm with jalapeño whipped cream, the fruit salsa, and a drizzle of brown sugar tequila syrup.
Did you make this recipe?
Tag your photos with #howsweeteats and share them on social media — I appreciate every photo and comment.
P.S. Brown sugar tequila syrup — yes, really.