Ranch Steak and Jalapeño Popper Fritters with fresh corn and cheddar cheese

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 1 Ear of Corn
  • 2 Jalapeño Peppers
  • 2 Sirloin Steaks
  • 3 oz. Corn Muffin Mix
  • 1 oz. Shredded Cheddar Cheese
  • 2 fl. oz. Liquid Egg
  • 1/2 tsp. Powdered Ranch Seasoning
  • 2 oz. Sour Cream

Directions

  1. Preheat oven to 425 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.

  2. Prepare the Ingredients

  3. Shuck corn, rinse, and carefully remove kernels from cob. Stem jalapeños and cut a few rounds from stem end of one. Halve, seed, remove ribs, and mince remaining jalapeño. Retain seeds if you prefer more spice. Pat steaks dry.

  4. Stir together corn muffin mix, corn, cheese, liquid egg, minced jalapeño (to taste), ¼ tsp. salt, and a pinch of pepper in a mixing bowl until batter is very thick, like a biscuit dough.

  5. Place a medium non-stick pan with 1 Tbsp. olive oil over medium heat. Working in batches, scoop ¼ cup fritter mixture into pan to make three fritters, flatten scoops to ½" thickness, and cook until browned, 1-3 minutes per side. Transfer to prepared baking sheet and repeat with remaining fritter mixture, making six fritters total. Bake until warmed through, 6-8 minutes. Wipe pan clean and reserve. While fritters bake, cook steaks.

  6. Return pan used to fry fritters to medium-high heat. Add 1 tsp. olive oil and steaks to hot pan. Cook until well-browned and steaks reach a minimum internal temperature of 145 degrees, 4-5 minutes per side. Transfer steaks to a plate.

  7. Mix ranch seasoning with 1 tsp. olive oil. Brush ranch-oil mixture on cooked steaks and rest 3 minutes.

  8. Serve steaks on a plate alongside fritters. Garnish fritters with sour cream and jalapeño rounds (to taste).

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