jalapeno corn nuggets: Crispy Family Favorite You'll Love
These crispy jalapeno corn nuggets are a delicious family favorite, perfect for snacking or as an appetizer.
Equipment
- medium bowl
- Whisk
- heavy pot
- slotted spoon
- paper towels
Ingredients
- 1 cup all-purpose flour
- 1 cup sharp cheddar cheese, finely shredded
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon granulated sugar
- 1 large egg, room temperature
- ½ cup whole milk
- 1 tablespoon unsalted butter, melted
- 1 can (15.25 ounces) sweet corn, drained (about 1 ½ cups kernels)
- 2 medium jalapeños, seeded and finely diced
- Vegetable oil, for frying
- Parsley, for garnish
Instructions
- Mix flour, cheese, baking powder, garlic powder, salt, and sugar in a medium bowl until combined.
- In another bowl, whisk together the egg, milk, and melted butter until well mixed.
- Combine the wet and dry ingredients, stirring until just blended, then fold in corn and jalapeños.
- Heat vegetable oil in a heavy pot to 350°F (175°C) for frying.
- Drop spoonfuls of batter into the hot oil and fry until golden brown, about 2-3 minutes per batch.
- Remove nuggets with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
- Garnish with parsley and serve immediately.
Notes
For baking, preheat oven to 400°F and bake nuggets for 12-15 minutes until golden brown. Store cooled nuggets in an airtight container for up to 3 days or freeze for 1-2 months. Dipping sauce options include ranch dressing, honey mustard, and BBQ sauce.