Crispy Jalapeno Corn Nuggets (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 cup all-purpose flour
02 -
1 teaspoon baking powder
03 -
½ teaspoon garlic powder
04 -
½ teaspoon kosher salt
05 -
½ teaspoon granulated sugar
→ Dairy
06 -
1 cup shredded sharp cheddar cheese
07 -
½ cup whole milk
08 -
1 tablespoon unsalted butter, melted
→ Wet Ingredients
09 -
1 large egg
→ Produce
10 -
1 can sweet corn, drained, about 1½ cups kernels
11 -
2 medium jalapeños, seeded and finely diced
12 -
Parsley, for garnish
→ Frying
13 -
Vegetable oil, for frying
# Instructions:
01 -
In a medium bowl, mix together the flour, shredded cheddar cheese, baking powder, garlic powder, kosher salt, and granulated sugar until evenly blended.
02 -
In a separate bowl, whisk the egg, whole milk, and melted unsalted butter until fully incorporated.
03 -
Add the wet mixture to the dry ingredients and stir gently until just combined, avoiding overmixing for tender nuggets.
04 -
Carefully fold the drained sweet corn kernels and finely diced jalapeños into the batter to evenly distribute.
05 -
Pour vegetable oil into a heavy pot and heat over medium until it reaches 350°F (175°C). Maintain this temperature throughout frying.
06 -
Using a spoon, drop 4 to 5 portions of batter into the hot oil. Fry each batch for 2 to 3 minutes until the nuggets turn golden brown.
07 -
Remove nuggets with a slotted spoon and transfer to a paper towel-lined plate to absorb excess oil.
08 -
Sprinkle with fresh parsley and serve immediately to enjoy the optimal texture and flavor.
# Notes:
01 -
Maintain a consistent oil temperature at 350°F for uniform cooking. Adjust jalapeño quantity to modify heat level.
02 -
Serve nuggets promptly to preserve crispness and taste.