Cheesy Jalapeño Corn Nuggets
Crispy and cheesy corn nuggets with a spicy kick from jalapeños, perfect for snacking!
Equipment
- Heavy Pot For frying the nuggets.
- Thermometer To check oil temperature.
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1 cup sharp cheddar cheese, finely shredded
- 1 teaspoon baking powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon kosher salt
- 0.5 teaspoon granulated sugar
- 1 large egg, room temperature
- 0.5 cup whole milk
- 1 tablespoon unsalted butter, melted
- 15.25 ounces sweet corn, drained (about 1 ½ cups kernels)
- 2 medium jalapeños, seeded and finely diced
- 1 cup vegetable oil for frying
- parsley for garnish
Instructions
- In a medium bowl, mix together the flour, cheddar cheese, baking powder, garlic powder, kosher salt, and sugar until well combined.
- In a separate bowl, whisk the egg, milk, and melted butter together until fully blended.
- Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix!
- Gently fold in the drained corn and diced jalapeños until evenly distributed.
- In a heavy pot, heat vegetable oil over medium heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- Working in batches, drop 4-5 spoonfuls of the batter into the hot oil. Fry for about 2-3 minutes, or until the nuggets are golden brown. Check the oil temperature after each batch to maintain 350°F.
- Using a slotted spoon, carefully remove the nuggets from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Garnish with parsley and serve immediately for a delicious treat!
Notes
For a milder flavor, you can reduce the amount of jalapeños or omit them entirely. These nuggets are best enjoyed fresh but can be reheated in an air fryer for a crispy texture.