Heat oil in a deep fryer or heavy-bottomed pan to 350°F (175°C).
In a mixing bowl, whisk together cornmeal, flour, baking powder, salt, paprika, and cayenne.
Stir in shredded cheddar and chopped jalapeños.
Pour in buttermilk and mix until it forms a thick batter. Add more buttermilk if it’s too dry.
Carefully drop spoonfuls of batter into hot oil. Fry in batches.
Cook for 2–3 minutes per side until golden and crispy.
Remove with slotted spoon and drain on a wire rack or paper towels.
Serve hot with dipping sauce or ranch!
