Jalapeno Corn Fritters are packed with tender corn kernels and diced jalapeno peppers, pan-fried to a crispy golden brown, and served with homemade Sriracha ranch dipping sauce. Whether you’re hosting a gathering, looking for a tasty snack, or simply craving something special, these Jalapeno Corn Fritters with Sriracha Ranch Dipping Sauce are the ultimate crowd-pleasers! Plus, you can also make these in the oven or air fryer! I also have Zucchini Fritters that are delicious!
Ingredients & Substitutions
Dipping Sauce: The Sriracha ranch dipping sauce is the same sauce I used with my Air Fryer Pickle Egg Rolls. It is a mayonnaise-based sauce with milk, dry ranch seasoning mix, and Sriracha. Even if you are not a fan of mayonnaise, there is still a good (or great) chance you will love the sauce! If you want more of a kick, add more Sriracha. Once made, the sauce will last in the refrigerator for up to a week.
Corn: I added two cans of corn (drained) to the fritter mixture. You can absolutely use fresh corn, especially when it is in season! You will need about 3 cups of kernels.
Onions: If you don’t like green onions (also known as scallions or spring onions), you could substitute yellow or white onions. Or, leave out the onions.
Jalapeno Peppers: For more heat, you can add more than two jalapeno peppers. Or, dice the jalapeno peppers without removing the seeds, leaving the ribs (white membrane) intact. This will give the peppers more of a kick.
Cheese: Shredded mild cheddar cheese adds texture and is a binding agent for the fritters. You could certainly use a different kind of cheese or leave it out altogether.
Can I Make The Fritters Ahead Of Time?
Sure! Once the fritter batter is mixed, it can be stored in an airtight container in the refrigerator. It will last up to 24 hours. The dipping sauce can also be made in advance. It will last up to a week in the refrigerator.
More Dipping Options For Jalapeno Corn Fritters
These jalapeno corn fritters are delicious right from the skillet, as-is, or with the Sriracha ranch dipping sauce. However, there are other delicious dipping sauces you can try. Simple sour cream is a popular choice. And, if you have sour cream, mix a cup of it with 1/2 cup of my Chipotle Honey Vinaigrette for even more flavor. Pico de Gallo or roasted salsa are also tasty choices. If serving these fritters at a party or gathering, make them smaller in size to be easy finger food with a toothpick. Then, provide the optional dipping sauces for guests to choose from.
Storing and Reheating Jalapeno Corn Fritters
Corn Fritters can be stored in an airtight container in the refrigerator for up to 2-3 days. When storing them, separate the layers with parchment or wax paper so they don’t stick together. Reheat the fritters in the oven, air fryer, or in a skillet over medium-low heat. Reheating in the microwave is not recommended as this will cause the fritters to lose their crispiness. They can also be frozen for up to a month. Let them thaw in the refrigerator overnight before reheating.
Jalapeno Corn Fritters
Ingredients
Sriracha Ranch Dipping Sauce
- 1 cup (232 g) mayonnaise
- ¼ cup (61 g) whole milk
- 2 tablespoons dry ranch seasoning mix
- 1 tablespoon sriracha
Fritters
- 2 cans (15.25 ounces each) corn kernels, drained (about 3 cups kernels)
- 1 cup (125 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon garlic, minced
- 2 large eggs, room temperature
- ½ cup (122.5 g) whole milk, room temperature
- ⅓ cup (33 g) chopped green onions
- 2 medium jalapeño peppers, seeded, diced
- ¼ cup (28 g) mild cheddar cheese, finely shredded
- vegetable oil, for frying
Instructions
Sriracha Ranch Dipping Sauce
- In a medium bowl, combine mayonnaise, milk, ranch seasoning mix, and Sriracha. Whisk together until combined.
- Store the sauce in an airtight container in the refrigerator until ready to serve with the fritters. It will last up to a week.
Fritters
- To a large bowl, add corn, flour, baking powder, salt, pepper, garlic, eggs, milk, green onions, jalapeno peppers, and cheese. Mix until well combined.
- To a large skillet over medium heat, add about ½ inch of oil*. Once hot, use a 3-tablespoon scoop to add fritter batter to the pan in batches of 3 or 4, being careful not to overcrowd the pan. Flatten the tops so that each fritter is about 3 inches wide.
- Cook the fritters for 3-4 minutes on each side, or until the fritters are golden brown. Transfer to a paper towel-lined plate. Repeat with the remaining batter.
- Serve immediately with Sriracha ranch dipping sauce.
Video
Notes
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Spray the parchment paper with nonstick cooking spray.
- Drop the fritter batter onto the lined baking sheet, flattening the tops.
- Spray the tops of the fritters with nonstick cooking spray.
- Bake for 22 minutes, flipping the fritters over after 12 minutes. The fritters should be golden brown and cooked through.
- Serve immediately with the dipping sauce.
- Line the basket of the air fryer with parchment paper. Spray the parchment paper with nonstick cooking spray.
- Drop the fritter batter onto the parchment paper, pressing them down to flatten. (Depending on the size of your air fryer, you may have to work in batches.)
- Spray the tops of the fritters with nonstick cooking spray.
- Air fry at 390°F for 14 minutes, flipping them halfway, until golden brown and cooked through.
- Serve immediately with the dipping sauce.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
Adding jalapenos and cheese to our corn fritter recipe was an amazing choice! I loved these. Don't skip the dip! The sriracha ranch takes these fritters to another level.
Elizabeth
This is an easy appetizer to throw together and serve. I love the crispy outside and that they are full of corn! I would actually add more jalapeno peppers to my batch next time (and sprinkle some salt on top). It's the Sriracha ranch dipping sauce that really sets these fritters apart!
Rachael
I loved these! Jalapeño and cheese in a corn fritter is delicious!
Annabelle
Tasty with just a little heat, over all very good!
Selena
Oh these are so fun! I loved the crispy outside and the flavor from the corn and the kick from the jalapeños. The dip makes it extra yummy.
Bella
Yum! Personally, the Jalapenos weren't spicy at all! These are crispy and delicious on its own, but you must try it with the sauce!
I will def try this. Sounds yummy. Can I use fresh corn? I have it in abundance. Thanks!
This is what is says in the post, Betty:
“Corn: I added two cans of corn (drained) to the fritter mixture. You can absolutely use fresh corn, especially when it is in season! You will need about 3 cups of kernels.”