Easy Corn Fritters w/ Jalapeno & Applewood Smoked Cheddar

Love corn? Get ready for a flavor explosion with these easy Corn Fritters with Jalapeno & Applewood Smoked Cheddar. They’re so amazing – light, filled with corn, and with a tasty kick from the chili and cheddar, these aren’t your everyday fritters! Hungry? Read on and I, Chef Jenn, will show you how to make these amazing corn fritters perfectly every time!

Corn Fritters are a fall favorite but they can be enjoyed all-year long. They’re also a quick and tasty dish that’s perfect as a side dish or an appetizer. I’ve included some of my favorite ways to use corn fritters down further, if you feel like getting creative.

This Corn Fritters recipe gets a flavor bump from the jalapeno and the cheddar, but there’s another secret ingredient: cornmeal. These corn fritters with cornmeal have even more corn flavor, and the cornmeal gives them a bit more structure, letting them hold up to big flavors. I think that they’re the best corn fritters, and I hope you agree!

What You Need To Make Easy Corn Fritters with Jalapeno and Applewood Smoked Cheddar

• Corn niblets – Fresh corn has the best flavor, but frozen works well; thaw and drain it first so the batter doesn’t get watery (see my notes below).
• All purpose flour – Measure correctly by spooning into the cup and leveling off. Packing flour makes the fritters dense and heavy.
• Cornmeal – Use finely ground yellow cornmeal, not coarse cornmeal. Coarse cornmeal won’t give the same texture.
• Milk – Whole milk works best. Low-fat or skim milk will make the batter thinner.
• Eggs – Large or extra-large eggs both work fine in this batter.
• Baking powder – Make sure it’s fresh so the fritters cook up light instead of dense.
• Salt – I cook with kosher salt.
• Jalapeno – Remove the seeds and inner membrane before chopping to control the heat and avoid tough bits in the fritters.
• Applewood smoked cheddar – I recommend shredding your own cheese. Pre-shredded cheese is coated with anti-caking agents that make it gritty. Regular smoked cheddar works if you can’t find applewood smoked (see notes below).
• Green onion – Slice thin so it distributes evenly through the fritters.
• Butter – Salted or unsalted butter both work; it gives the fritters a rich flavor and helps them fry up golden brown.

And to top these tasty fritters, I make a delish sauce using:

• Sour cream – Full-fat sour cream makes the sauce richer and thicker.
• Chipotle powder – Adds smoky heat; start small and add more if you like it spicier.
• Lime juice – Use juice from a fresh lime for the brightest flavor.

How To Make Corn Fritters with Jalapeno and Applewood Smoked Cheddar

Scroll down for the full recipe card with exact measurements and printable instructions.

In a medium bowl, whisk together the milk and eggs until well combined. Add the flour, cornmeal, baking powder, and salt, and mix until a smooth batter forms.

Stir in the diced jalapeño, corn, green onion, and shredded smoked cheddar. Mix gently just until combined.

Heat a skillet over medium heat and melt a small amount of butter. Drop 2 to 3 tablespoons of batter into the pan for each fritter, spacing them apart.

Cook for 2 to 3 minutes per side, flipping once the bottoms are golden brown and the centers are cooked through.

Stir together the sour cream, chipotle powder, and lime juice until smooth.

Serve the fritters hot with the chipotle lime sauce on the side.

How To Make Corn Fritters on a Blackstone Griddle

Prepare the batter as directed above. Preheat the Blackstone griddle to medium-high heat and add a few tablespoons of butter.

Spoon 2 to 3 tablespoons of batter onto the griddle. Cook until the bottoms are golden brown, then flip and continue cooking until the fritters are cooked through.

Serve warm with the sauce and enjoy.

Chef Jenn’s Tips

• Be careful cutting those jalapenos – wear gloves if you have them. Remove the seeds – they have an unpleasant texture in this recipe. To control the heat further, cut out the white membrane before chopping the jalpeno.
• Like it spicier? Opt for a serrano or habanero chili instead of jalapeno.
• Don’t want the spice? Diced red bell pepper is a nice spice-free alternative in this corn fritters recipe with cornmeal.
• These old fashioned corn fritters get a flavor bump with the applewood smoked cheddar. It should be shredded before going into the batter.
• Butter makes everything better! These tasty fritters fry up golden-brown and delicious in the butter, but you can also use olive or vegetable oil.

What To Serve With Corn Fritters?

I love serving corn fritters for dinner with steaks, anything off the BBQ, or even smoked goodies like Smoked Meatloaf and Smoked Meatballs. These tasty fried corn fritters also make a tasty snack that’s perfect on game day or any day.

WHat To Dip Corn Fritters in

You can dunk corn fritters made with fresh corn (or frozen corn) into your favorite BBQ sauce, try them with Horsey Sauce, or my favorite is a combination of chipotle powder, sour cream, and lime juice.

How to Store These Easy Corn Fritters with Cheese

After frying all the vegetarian corn fritters, allow them to thoroughly cool. Store them in an air-tight container in the fridge for up to a week. Can corn fritters be frozen? You bet! Freeze them in a zipper-top bag for about three months.