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Jalapeño Cheddar Corn Fritters – Easy Stacked Recipe with Avocado Ranch

Jalapeño Cheddar Corn Fritters - featured image
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Crispy, cheesy corn fritters with a spicy jalapeño kick, stacked high and drizzled with creamy avocado ranch. Perfect for brunch, dinner, or as a crowd-pleasing appetizer.

Ingredients

Scale
  • 2 cups fresh corn kernels (about 3 ears) or frozen (thawed and patted dry)
  • 1 cup shredded sharp cheddar cheese
  • 1 large jalapeño pepper, seeded and finely diced
  • 3/4 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1 teaspoon baking powder
  • 2 large eggs, beaten
  • 1/4 cup whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 green onions, thinly sliced (optional)
  • 2 tablespoons chopped cilantro (optional)
  • Oil for frying (about 2 tablespoons per batch)
  • For Avocado Ranch Drizzle:
  • 1 medium ripe avocado
  • 1/4 cup Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1 tablespoon fresh dill, chopped (or parsley)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 2–3 tablespoons water (to thin sauce)
  • For Serving:
  • Extra cilantro or green onions (for garnish)
  • Lime wedges (optional)

Instructions

  1. Prep the corn: Shuck and remove kernels if using fresh corn. If using frozen, thaw, drain, and pat dry. If using canned, rinse and dry.
  2. Mix dry ingredients: In a large bowl, whisk together flour, cornmeal, baking powder, salt, and black pepper.
  3. Prepare wet ingredients: In a separate bowl, beat eggs and whisk in milk. Stir in cilantro and green onions if using.
  4. Combine batter: Add wet mixture to dry ingredients and stir gently until just combined. Fold in corn kernels, shredded cheddar, and diced jalapeño. Batter should be thick but spoonable.
  5. Heat skillet: Place a nonstick or cast iron skillet over medium-high heat. Add enough oil to coat the bottom and heat until shimmering.
  6. Fry fritters: Scoop heaping tablespoons of batter (about 1/4 cup each) into the hot pan. Flatten gently with a spatula. Cook 2-3 minutes per side until golden brown and crispy. Work in batches.
  7. Drain and stack: Transfer cooked fritters to a wire rack or paper towel-lined plate. Stack fritters 2-3 high for serving. Keep warm in a 200°F oven if needed.
  8. Make avocado ranch: In a food processor or blender, combine avocado, Greek yogurt, mayonnaise, lime juice, dill, garlic powder, onion powder, salt, and pepper. Blend until smooth. Add water, 1 tablespoon at a time, until desired consistency.
  9. Drizzle and garnish: Spoon avocado ranch over fritter stacks. Garnish with extra cilantro, green onions, and lime wedges. Serve immediately.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use egg replacer and plant-based yogurt/mayo/cheese. Adjust jalapeño for spice level. Fritters can be baked at 425°F for 12-15 minutes for a lighter version. Batter can rest in fridge up to 1 hour before frying. Fritters freeze well for up to 1 month.

Nutrition

Keywords: corn fritters, jalapeño, cheddar, avocado ranch, brunch, appetizer, comfort food, easy, skillet, vegetarian, gluten-free option

Find it online: https://realityeats.com/jalapeno-cheddar-corn-fritters-easy-stacked-recipe-with-avocado-ranch/