Copycat Jalapeño Cheese Bombers with Ranch Dip

Why You’ll Love This Recipe

• Copycat comfort: tender, hushpuppy-style fritters studded with cheddar and jalapeño, just like your favorite fast-food side.
• Quick and doable: pantry-friendly batter, one bowl, and a simple fry.
• Perfect party bite: bite-size pieces that stay crisp outside and cheesy within.
• Balanced heat: fresh jalapeño warmth cooled by a creamy, herby ranch.

Grocery List

• Produce: 2 medium jalapeños, 1 lemon (optional for ranch)
• Dairy: Buttermilk, sharp cheddar, sour cream
• Pantry: All-purpose flour, fine yellow cornmeal, sugar, kosher salt, baking powder, baking soda, garlic powder, onion powder, smoked paprika, black pepper, dried dill, dried parsley, dried chives, mayonnaise, neutral frying oil (canola or peanut)

Full Ingredients

Jalapeño Cheese Bombers

• 1 cup (120 g) all-purpose flour
• 3/4 cup (105 g) fine yellow cornmeal
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 tbsp sugar
• 3/4 tsp kosher salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• 3/4 cup (180 ml) buttermilk, well shaken
• 1 large egg
• 1 tbsp neutral oil (such as canola or vegetable) for the batter
• 6 oz (170 g) sharp cheddar, cut into 1/4-inch cubes (chill 10 minutes)
• 2 medium jalapeños, seeded and finely diced (about 2/3 cup; keep some seeds if you like extra heat)

For Frying

• 1.5–2 quarts canola or peanut oil (target 350–355°F)
• Fine salt, for finishing

Quick Ranch Dip

• 1/2 cup (120 g) mayonnaise
• 1/4 cup (60 g) sour cream
• 3 tbsp (45 ml) buttermilk (plus 1–2 tsp more to thin, if needed)
• 1 tsp lemon juice or white vinegar
• 1 tsp dried dill
• 1 tsp dried parsley
• 1/2 tsp dried chives
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp fine salt, 1/4 tsp black pepper

Step-by-Step Instructions

Step 1: Make the ranch and chill

In a small bowl, whisk together the mayonnaise, sour cream, buttermilk, lemon juice, dried dill, dried parsley, dried chives, garlic powder, onion powder, salt, and pepper. Adjust thickness with 1–2 teaspoons extra buttermilk, if desired. Cover and refrigerate so the flavors meld while you fry.

Step 2: Prep the mix-ins

Finely dice the jalapeños and cut the cheddar into neat 1/4-inch cubes. For tidier fritters and less cheese leakage, chill the cheddar cubes in the freezer for 10 minutes while you make the batter.

Step 3: Whisk the dry ingredients

In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, salt, garlic powder, onion powder, and smoked paprika until evenly combined.

Step 4: Add the wet and rest the batter

In a measuring jug, whisk the buttermilk, egg, and 1 tablespoon neutral oil. Pour into the dry ingredients and fold with a spatula just until no dry streaks remain. The batter should be thick and scoopable, not runny. If it seems too stiff, add 1–2 teaspoons buttermilk; if too loose, sprinkle in 1–2 teaspoons flour. Let the batter rest for 10 minutes to hydrate while you heat the oil.

Step 5: Heat the oil

Pour 1.5–2 quarts of oil into a heavy Dutch oven or deep pot to a depth of 2–3 inches. Clip on a thermometer and heat to 350–355°F over medium heat. Line a sheet pan with paper towels and set a wire rack on top for draining.

Step 6: Fold in jalapeños and cheddar

Right before frying, fold the chilled cheddar cubes and diced jalapeños into the batter until evenly distributed. Stir between scoops so the mix-ins stay suspended.

Step 7: Fry the bombers

Using a 1-tablespoon measure or #60 scoop, gently drop rounded mounds of batter into the hot oil, about 8–10 at a time to avoid crowding. Fry 3–4 minutes total, turning once, until evenly deep golden and crisp. Maintain oil between 345–360°F. Transfer to the rack, immediately sprinkle with a pinch of salt, and repeat with remaining batter. Serve hot with the chilled ranch.

Pro Tips

• Temperature control is everything: aim for 350–355°F. Too cool and they absorb oil; too hot and they brown before the center cooks.
• Chill the cheese cubes for 10 minutes so they stay neatly inside the fritters.
• Keep the batter thick so bombers hold their shape; thin with a teaspoon of buttermilk only if needed.
• Use a small scoop for uniform size and even cooking.
• Want extra lift? Swap 1/4 cup of the buttermilk for cold seltzer water.

Variations

• Pepper Jack Pop: Replace half the cheddar with pepper jack for extra goo and spice.
• Pickled Jalapeño Tang: Use 1/2 cup well-drained, finely chopped pickled jalapeños instead of fresh for a briny kick.
• Street Corn Style: Fold in 1/2 cup thawed corn kernels and a pinch of chili powder; finish with a squeeze of lime.

Storage & Make-Ahead

Fritters are best fresh, but you can keep them warm and crisp on a rack in a 200°F oven for up to 30 minutes. Refrigerate leftovers in an airtight container up to 3 days; re-crisp in a 400°F oven or air fryer for 6–8 minutes. Freeze fully cooled bombers in a single layer, then bag for up to 2 months; reheat from frozen at 400°F for 10–12 minutes. The ranch keeps 5–7 days refrigerated.

Nutrition (per serving)

Approximate for 1/6 of recipe (about 6 bombers) plus 2 tbsp ranch: 460 calories; 34 g fat; 37 g carbohydrates; 12 g protein; 2 g fiber; 780 mg sodium. Values will vary with oil absorption and cheese brand.