Crispy Jalapeño Cheddar Corn Fritters Skillet Step-by-step instructions

Before you start

Before you start, set out the cream cheese to soften. Grate the cheddar and Monterey Jack, and have all your ingredients measured and ready.

Slice the corn kernels off the cobs, dice the jalapeños, and slice the scallions, keeping the white and green parts separate. Heat the oil in the skillet while you mix the batter.

Instructions

Prep and Batter

1. 1Prep the Vegetables and Cheese
   Slice the kernels off the corn cobs into a large bowl. Dice the jalapeños, removing seeds for less heat if desired. Slice the scallions, separating white parts from green. Grate the cheddar and Monterey Jack cheeses on the large holes of a box grater.
   Look for The corn should be plump and juicy, the cheese in fluffy shreds.
   Tip Use a sharp knife to cut corn off the cob; a bundt pan can help hold the cob steady.
2. 2Make the Fritter Batter
   In a separate bowl, whisk together the flour, baking powder, salt, and black pepper. In a small bowl, beat the eggs and milk. Pour the wet ingredients into the dry and stir until just combined. Fold in the corn, diced jalapeños, scallion whites, 1 cup of the grated cheddar, and 1/2 cup of the Monterey Jack.
   Look for The batter should be thick but scoopable, with corn and cheese evenly distributed.
   Tip Do not overmix; a few lumps are fine. Overmixing makes fritters tough.

You should have a bowl of fresh corn, diced jalapeños, and sliced scallions, plus a pile of grated cheese. The batter should be thick but scoopable, with corn and cheese evenly distributed. The kitchen smells of fresh corn and sharp cheddar.

Frying the Fritters

3. 3Fry the Fritters
   Heat the vegetable oil in a large cast-iron skillet over medium-high heat until shimmering. Drop spoonfuls of batter (about 2 tablespoons each) into the hot oil, flattening slightly with the back of the spoon. Fry in batches, without crowding, for 2-3 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate.
   Look for The fritters should be deep golden brown and crisp around the edges.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Keep the heat medium; if the oil smokes, lower it. Fritters should sizzle gently.
4. 4Check the Center Temperature
   To ensure the fritters are fully cooked, insert an instant-read thermometer into the center of a fritter. The temperature should read at least 160°F (71°C). If not, return to the skillet and cook a bit longer.
   Look for The thermometer reads 160°F (71°C) or higher.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If you don't have a thermometer, cut one open—the center should look set, not wet.

The fritters should be deep golden brown and crisp on the edges. They should sizzle gently in the oil and release easily with a spatula. The centers should be set, not wet, and the internal temperature should read at least 160°F (71°C).

Topping and Melting

5. 5Assemble the Skillet
   Preheat the oven to 350°F (175°C). Arrange the fried fritters in a single layer in a cast-iron skillet or oven-safe dish. Sprinkle the remaining cheddar and Monterey Jack over the top. In a small bowl, whisk the cream cheese and buttermilk until smooth; drizzle over the cheese.
   Look for The cheese is piled high and the glaze is drizzled in ribbons.
   Tip Warm the cream cheese to room temperature for easier whisking.
6. 6Melt the Cheese Topping
   Bake for 5-7 minutes, until the cheese is melted and bubbly. Remove from the oven and let cool for 2 minutes. Stir the fresh herbs into the ranch dressing. Drizzle the herb ranch over the top and scatter with the sliced scallion greens.
   Look for The cheese is molten and the ranch is drizzled in a zigzag.
   Tip Letting it rest a couple minutes prevents burns and lets the cheese set slightly.

The cheese on top should be fully melted and bubbly, with a few golden spots.

The cream cheese glaze should be drizzled in a zigzag, and the herb ranch should be cool and creamy. The skillet is ready to serve when the cheese pulls in long strands.

Common mistakes

One common mistake is overcrowding the skillet, which lowers the oil temperature and makes the fritters greasy instead of crisp. Fry in batches, giving each fritter room to brown.

Another is overmixing the batter, which develops gluten and results in dense, tough fritters. Mix just until the dry ingredients are moistened. Also, don't skip checking the internal temperature—undercooked centers are a food safety risk.

How to tell it’s done

The fritters are done when they are golden brown on both sides and the internal temperature reaches 160°F (71°C) in the center.

The cheese topping should be fully melted and bubbly. The skillet should be served hot, with the cheese pulling in long strands when you lift a fritter.

• Egg dishes: 160°F (71°C) in the thickest part