Crispy Jalapeño Cheddar Corn Fritters Skillet Tips, FAQ & printable recipe

Tips for success

For the crispiest fritters, make sure the oil is hot enough before adding the batter. A drop of batter should sizzle immediately.

Use a thermometer to keep the oil around 350°F (175°C) for even cooking. If the oil is too cool, the fritters absorb oil and become greasy; if too hot, they brown too quickly and remain raw inside.

Serve the skillet immediately after the cheese melts, while the fritters are still crisp and the cheese is stringy. If you need to hold them, keep them warm in a low oven (200°F) for up to 20 minutes, but note that the fritters will soften slightly.

For a make-ahead option, fry the fritters, reheat them in a 375°F (190°C) oven for 10 minutes, then add the toppings and melt.

Variations

• Bacon Jalapeño: Fold 4 slices of cooked, crumbled bacon into the batter along with the corn and jalapeños. The smoky saltiness pairs beautifully with the sweet corn and sharp cheddar.
• Southwest Style: Add 1/2 cup of drained black beans and 1/2 teaspoon of ground cumin to the batter. Top with a drizzle of hot sauce instead of ranch for an extra kick.
• Zucchini Corn Fritters: Shred 1 small zucchini, squeeze out excess moisture, and fold into the batter. This adds moisture and a subtle green flavor, making the fritters even more tender.
• Roasted Poblano: Roast and dice a poblano pepper instead of jalapeños for a milder, smoky heat. The poblano adds a rich depth without overwhelming the corn.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until hot and crisp.

Freezer

Freeze un-topped fritters in a single layer on a baking sheet, then transfer to a zip-top bag for up to 2 months.

Reheat

Reheat fritters in a 350°F (175°C) oven for 8-10 minutes, or until hot and crisp. For extra crispness, place them on a wire rack over a baking sheet.

Store leftover fritters and toppings in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8-10 minutes, or until hot and crisp. The cheese topping can be reheated with the fritters.

The fritters can be fried up to 1 day ahead. Cool completely, then store in an airtight container in the refrigerator. To serve, reheat on a baking sheet in a 375°F (190°C) oven for 10 minutes, then add the cheese and glaze and melt as directed.

Serving ideas

Serve the skillet hot, straight from the oven, with extra ranch dressing on the side for dipping.

The fritters are best eaten with forks, pulling apart the cheesy strands. This dish makes a fantastic appetizer for a crowd, or a fun side for grilled meats.

For a more substantial meal, serve alongside a crisp green salad or roasted vegetables.

The fritters are hearty enough to stand alone, but they also pair well with a cold beer or a refreshing lemonade. Leftovers can be enjoyed cold as a snack, though they are best reheated.

Frequently asked questions

Recipe card

Crispy Jalapeño Cheddar Corn Fritters Skillet

Prep 20 minCook 25 minTotal 45 minServes 6

Ingredients

• 4 ears sweet corn, kernels sliced off the cob
• 2 green jalapeños, diced (seeds removed for less heat)
• 4 scallions, sliced, white and green parts separated
• 8 oz sharp orange cheddar cheese, grated
• 4 oz Monterey Jack cheese, grated
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 large eggs
• 1/2 cup whole milk
• 1/4 cup vegetable oil, plus more as needed
• 4 oz cream cheese, softened
• 1/4 cup buttermilk
• 1/2 cup prepared ranch dressing
• 2 tbsp mixed fresh herbs (such as parsley, chives, dill), finely chopped

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

420

Protein

14 g

Carbohydrates

32 g

Fat

27 g

Automatic estimate from the ingredient list, not laboratory-verified.