Corn Fritters with Jalapeno and Applewood Smoked Cheddar

4.15 from 14 votes

Loaded with plump corn and with a bit of a kick from the jalapeno, these easy Corn Fritters are a hit with dinner, as a snack, or as an appetizer!

Prep Time10

Cook Time15

Total Time25

Course: Appetizer

Cuisine: American

Keyword: corn, corn fritter, corn on the cob, snacks

Servings: servings

Calories: 437kcal

Use a whisk to blend the milk and eggs in a large bowl.
Add the flour, cornmeal, baking powder and salt to the eggs and milk mixture. Use a spoon or spatula to mix it well.
Add the corn niblets, cheddar, green onion and jalapeno to the batter and mix until combined.
Add 2 tablespoons of the butter to a skillet and heat it at medium-high. When the pan is hot and butter is melted, drop spoonfuls of about 2-3 tablespoons of batter into the butter. Fry for 2-3 minutes or until golden brown, then flip.
Work in batches, adding more butter as needed, to fry all the fritters.
To make the sauce, combine the sour cream, chipotle powder, and lime. Mix well and serve with the fritters.

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.