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Jalapeno Corn Nuggets Recipe

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4.2 from 11 reviews

Jalapeno Corn Nuggets are crispy, golden fried bites packed with sharp cheddar cheese, sweet corn kernels, and finely diced jalapeños for a perfect balance of creamy, sweet, and spicy flavors. These savory nuggets make a delightful appetizer or snack that’s quick to prepare and irresistible to share.

Ingredients

Dry Ingredients

  • 1 cup (125 g) all-purpose flour
  • 1 cup (113 g) sharp cheddar cheese, finely shredded
  • 1 teaspoon baking powder
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ½ teaspoon granulated sugar

Wet Ingredients

  • 1 large egg, room temperature
  • ½ cup (122.5 g) whole milk
  • 1 tablespoon unsalted butter, melted

Add-ins

  • 1 can (15.25 ounces) sweet corn, drained (about 1 ½ cups kernels)
  • 2 medium jalapeños, seeded and finely diced

For Frying and Garnish

  • Vegetable oil, for frying
  • Parsley, for garnish

Instructions

  1. Combine cheese with dry ingredients: In a medium bowl, mix the all-purpose flour, finely shredded sharp cheddar cheese, baking powder, garlic powder, kosher salt, and granulated sugar until well combined.
  2. Whisk egg, milk, and butter: In a separate bowl, whisk together the large egg, whole milk, and melted unsalted butter until the mixture is smooth and fully combined.
  3. Mix wet and dry ingredients: Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined—avoid overmixing to keep the nuggets tender.
  4. Fold in corn and jalapeños: Gently fold the drained sweet corn kernels and finely diced jalapeños into the batter to evenly distribute.
  5. Heat oil: In a heavy pot, pour vegetable oil and heat over medium heat until it reaches 350°F (175°C), which is ideal for frying.
  6. Drop batter into hot oil and fry: Working in batches, carefully drop 4-5 spoonfuls of the batter into the hot oil. Fry the nuggets for 2-3 minutes until they turn golden brown and crispy, keeping the oil temperature steady at 350°F.
  7. Remove nuggets from oil: Use a slotted spoon to transfer the fried nuggets onto a paper towel-lined plate to drain excess oil.
  8. Garnish and serve: Sprinkle chopped parsley over the hot corn nuggets and serve immediately for the best flavor and texture.

Notes

  • Maintain the oil temperature at around 350°F to ensure the nuggets cook evenly without absorbing excess oil.
  • Seed the jalapeños to reduce heat if you prefer a milder snack; keep some seeds if you want more spice.
  • Do not overmix the batter to keep the nuggets light and fluffy.
  • Use a slotted spoon to drain excess oil and keep the nuggets crisp.
  • Serve immediately for the best crunch and flavor.

Find it online: https://lauracooks.com/jalapeno-corn-nuggets-recipe/