Jalapeno Corn Nuggets
Ingredients
Scale
- 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
- 1 large egg, (room temperature)
- ½ cup (122.5 g) whole milk
- 1 tablespoon unsalted butter, (melted)
- 1 can (15.25 ounces) sweet corn, (drained (about 1 ½ cups kernels))
- 2 medium jalapeños, (seeded, finely diced)
- vegetable oil, (for frying)
- parsley, (for garnish)
Instructions
- In a medium bowl, combine flour, cheese, baking powder, garlic powder, kosher salt, and sugar. Stir until well mixed.
- In a separate bowl, whisk together the egg, milk, and melted butter until fully combined.
- Pour the wet mixture into the dry mixture. Stir until just combined; do not overmix.
- Gently fold in the corn and jalapeños.
- To a heavy pot over medium heat, add vegetable oil. Heat until it reaches a temperature of 350°F (175°C).*
- 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 make sure it is at 350°F.)
- Using a slotted spoon, carefully remove the nuggets from the oil and place them on a paper towel-lined plate to drain excess oil.
- Garnish with parsley. Serve immediately.
Find it online: https://thecookingjournal.com/jalapeno-corn-nuggets/