Jalapeno Corn Nuggets
Crispy jalapeno corn nuggets combine sweet corn, spicy jalapenos, and sharp cheddar, making a perfect snack for parties or cozy nights with minimal prep and quick frying.
Equipment
- 1 heavy pot for frying
- 1 Slotted spoon
- 1 mixing bowls medium size
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 sweet corn drained
- 2 medium jalapeños seeded and finely diced
- Vegetable oil for frying
Instructions
- In a medium bowl, combine flour, cheddar cheese, baking powder, garlic powder, salt, and sugar.
- Whisk egg, milk, and melted butter together in another bowl until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the sweet corn and diced jalapeños evenly without overmixing.
- Heat vegetable oil in a heavy pot over medium heat to 350°F (175°C).
- Drop spoonfuls of batter into the hot oil in batches, frying each for 2 to 3 minutes until golden brown.
- Remove nuggets with a slotted spoon and drain on paper towels.
- Garnish with parsley and serve immediately with your favorite dipping sauces.
Notes
- Drain corn well to prevent soggy batter.
- Adjust jalapeño amount for desired heat level.
- Store leftovers in an airtight container and reheat in oven for crispiness.