Description
Crispy and spicy Jalapeño Corn Nuggets combine crunchy cornmeal batter with sharp cheddar cheese and fresh jalapeños, fried to golden perfection. These nuggets are perfect as a savory appetizer or snack, delivering bold flavors and a satisfying texture in each bite.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Wet Ingredients and Add-ins
- 1/4 cup shredded cheddar cheese
- 1/4 cup milk
- 1 large egg
- 2-3 fresh jalapeños, finely chopped
- 1/2 cup canned corn kernels, drained
For Frying
- Oil for frying (such as vegetable or canola oil)
Instructions
- Mix Dry Ingredients: In a medium bowl, combine cornmeal, flour, baking powder, salt, black pepper, and garlic powder thoroughly.
- Add Wet Ingredients: Stir in shredded cheddar cheese, milk, and the beaten egg until you get a thick, uniform batter.
- Fold in Jalapeños and Corn: Gently fold the finely chopped fresh jalapeños and drained canned corn kernels into the batter, evenly distributing the ingredients.
- Heat Oil: Pour oil into a deep pan or skillet and heat over medium heat until hot enough for frying, ensuring it reaches about 350°F (175°C).
- Fry Nuggets: Using a spoon or ice cream scoop, carefully drop small spoonfuls of batter into the hot oil. Avoid overcrowding to maintain oil temperature.
- Cook Until Golden: Fry the nuggets for 2-3 minutes per side, turning them carefully until they are golden brown and crispy all over.
- Drain Excess Oil: Remove the cooked nuggets with a slotted spoon and place them on a paper towel-lined plate to absorb excess oil.
- Serve: Serve the jalapeño corn nuggets hot with your favorite dipping sauce such as ranch dressing or spicy mayonnaise.
Notes
- Adjust the number of jalapeños to control the spice level.
- Use fresh corn kernels for a sweeter flavor if preferred.
- Ensure oil temperature is steady to get evenly cooked and crispy nuggets.
- Serve immediately for best texture; leftovers can be reheated in an air fryer or oven.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
