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Jalapeno Corn Nuggets Recipe

Jalapeno Corn Nuggets Recipe
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★★★★★

5.2 from 5 reviews

These Jalapeño Corn Nuggets are crispy, cheesy, and bursting with a hint of spicy jalapeño flavor. Perfectly golden on the outside with a tender, sweet corn-filled center, these deep-fried bites make a delicious appetizer or snack. Easy to prepare and full of bold flavors, they’re sure to be a crowd-pleaser at your next gathering.

Ingredients

Scale

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

Main Ingredients

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

For Frying & Garnish

  • vegetable oil, for frying
  • parsley, for garnish

Instructions

  1. Combine cheese with dry ingredients: In a medium bowl, combine the all-purpose flour, shredded sharp cheddar cheese, baking powder, garlic powder, kosher salt, and granulated sugar. Stir together until all dry ingredients are evenly mixed.
  2. Whisk egg, milk, and butter: In a separate bowl, whisk the large room-temperature egg, whole milk, and melted unsalted butter together until fully blended and smooth.
  3. Pour wet mixture into dry: Slowly add the wet mixture into the dry ingredients bowl. Stir just until combined to avoid overmixing, which could make the nuggets tough.
  4. Fold in corn and jalapeños: Gently fold in the drained sweet corn kernels and finely diced jalapeños into the batter, ensuring they are well distributed but the batter remains light.
  5. Heat oil: Pour vegetable oil into a heavy pot set over medium heat. Heat the oil until it reaches 350°F (175°C), using a thermometer for accuracy. This temperature ensures crispiness without absorbing excess oil.
  6. Drop batter into hot oil and fry: Working in small batches, carefully drop 4-5 spoonfuls of batter into the hot oil. Fry for about 2 to 3 minutes per batch, turning occasionally, until nuggets are golden brown and cooked through. Monitor oil temperature after each batch and adjust heat as needed to maintain 350°F.
  7. Remove nuggets from oil: Use a slotted spoon to transfer the cooked nuggets onto a paper towel-lined plate to drain any excess oil, helping maintain crispiness.
  8. Garnish and serve: Garnish the nuggets with fresh parsley and serve immediately while hot and crispy for best taste.

Notes

  • For extra heat, leave some seeds in the jalapeños.
  • Ensure the oil is at the correct temperature to avoid greasy nuggets.
  • Use a slotted spoon to remove nuggets to keep them crispy.
  • Serve with a dipping sauce such as ranch or spicy mayo for added flavor.
  • Leftover nuggets can be reheated in the oven for crispiness but are best eaten fresh.

Nutrition

Keywords: jalapeño corn nuggets, corn fritters, spicy appetizers, deep-fried snacks, cheesy nuggets

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