Jalapeno Corn Cheddar Nuggets (Print-Friendly Version)
Golden nuggets packed with corn, cheese, and jalapenos for a savory, quick snack or party bite.
# Ingredients List:
→ Batter
01 -
125 g all-purpose flour
02 -
113 g sharp cheddar cheese, finely shredded
03 -
1 teaspoon baking powder
04 -
0.5 teaspoon garlic powder
05 -
0.5 teaspoon kosher salt
06 -
0.5 teaspoon granulated sugar
07 -
1 large egg, at room temperature
08 -
122.5 g whole milk (0.5 cup)
09 -
1 tablespoon unsalted butter, melted
→ Vegetables
10 -
430 g sweet corn, drained (from 1 can, about 1.5 cups kernels)
11 -
2 medium jalapeños, seeded and finely diced
→ For Frying and Garnish
12 -
Vegetable oil, for deep frying
13 -
Fresh parsley, chopped, for garnish
# How to Make It:
01 -
In a medium mixing bowl, whisk together the flour, shredded cheddar cheese, baking powder, garlic powder, kosher salt, and granulated sugar until well incorporated.
02 -
In a separate bowl, whisk the egg, whole milk, and melted unsalted butter until homogenous.
03 -
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Avoid overmixing to prevent dense texture.
04 -
Using a spatula, gently fold in the drained sweet corn and finely diced jalapeños until evenly distributed.
05 -
Pour vegetable oil into a heavy pot to a depth suitable for deep frying. Heat over medium heat until the oil reaches 175°C (350°F).
06 -
Working in batches, drop 4–5 spoonfuls of batter into the hot oil. Fry each batch for 2–3 minutes, turning occasionally, until golden brown. Ensure the oil maintains 175°C between batches.
07 -
Remove the fried nuggets with a slotted spoon and drain on a paper towel-lined plate. Sprinkle with chopped parsley and serve immediately.
# Extra Tips:
01 -
For a lighter option, bake the nuggets on a parchment-lined tray at 200°C for 12–15 minutes until golden brown.