Jalapeno Corn Nuggets Snack (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 cup (125 g) all-purpose flour
02 -
1 teaspoon baking powder
03 -
½ teaspoon garlic powder
04 -
½ teaspoon kosher salt
05 -
½ teaspoon granulated sugar
→ Wet Ingredients
06 -
1 large egg, room temperature
07 -
½ cup (122.5 g) whole milk
08 -
1 tablespoon unsalted butter, melted
→ Add-Ins
09 -
1 can (15.25 ounces) sweet corn, drained (about 1 ½ cups kernels)
10 -
2 medium jalapeños, seeded, finely diced
11 -
1 cup (113 g) sharp cheddar cheese, finely shredded
→ For Frying
12 -
Vegetable oil, for frying
13 -
Parsley, for garnish
# Instructions:
01 -
In a medium bowl, combine flour, cheddar cheese, baking powder, garlic powder, kosher salt, and sugar. Stir until well mixed.
02 -
In a separate bowl, whisk together the egg, milk, and melted butter until fully combined.
03 -
Pour the wet mixture into the dry mixture. Stir until just combined; do not overmix.
04 -
Gently fold in the sweet corn and diced jalapeños until evenly distributed.
05 -
To a heavy pot over medium heat, add vegetable oil and heat until it reaches 350°F (175°C).
06 -
Working in batches, drop 4-5 spoonfuls of the batter into the hot oil. Fry until the nuggets are golden brown, about 2-3 minutes per batch. Check the oil temperature after each batch to ensure it remains at 350°F.
07 -
Using a slotted spoon, carefully remove the nuggets from the oil and place them on a paper towel-lined plate to drain excess oil.
08 -
Garnish the nuggets with parsley and serve immediately.
09 -
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Follow the above steps through combining the batter. Place the nuggets onto the lined baking sheet in a single layer and bake for 12-15 minutes or until golden brown.