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Crispy Jalapeno Corn Nuggets

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These crispy jalapeno corn nuggets offer a perfect balance of crunchy exterior and tender, spicy interior, making them an easy and delicious snack for any occasion.

Ingredients

Scale
  • 1 ½ cups fresh or frozen corn kernels, thawed
  • 2 medium jalapenos, finely diced (remove seeds for less heat)
  • ¾ cup all-purpose flour (90 g)
  • ½ cup cornmeal (70 g)
  • 1 tsp baking powder
  • 1 tsp salt, or to taste
  • ½ tsp black pepper
  • 1 large egg, room temperature
  • ½ cup milk (whole or 2%) (120 ml), dairy-free alternatives work well
  • ½ cup shredded cheddar cheese (about 56 g), optional
  • Vegetable oil for frying, enough to fill pan about 2 inches deep

Instructions

  1. Finely dice the jalapenos, removing seeds if you prefer less heat. Cut kernels off the cob if using fresh corn; thaw and drain if frozen.
  2. In a large bowl, combine all-purpose flour, cornmeal, baking powder, salt, and black pepper. Whisk together to ensure even distribution.
  3. In a separate bowl, beat the egg and milk until smooth. Add shredded cheddar cheese, diced jalapenos, and corn kernels; stir to combine.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Avoid overmixing to keep nuggets light.
  5. Pour vegetable oil into a skillet about 2 inches deep and heat over medium-high until it reaches 350°F (175°C).
  6. Using a small ice cream scoop or spoon, carefully drop tablespoon-sized portions of batter into hot oil. Fry in batches without overcrowding.
  7. Cook each side for 2-3 minutes or until golden brown and crispy. Flip gently with a slotted spoon.
  8. Remove nuggets and place on paper towels to drain excess oil. Let rest for a minute to firm up and get crunchier.
  9. Serve hot with your choice of dipping sauce.

Notes

Do not overmix the batter to keep nuggets light and fluffy. Maintain oil temperature at 350°F (175°C) for best results. Remove seeds from jalapenos to reduce heat. Drain nuggets on paper towels to keep them crispy. For gluten-free, substitute all-purpose flour with gluten-free flour blend and use gluten-free cornmeal. Baking alternative: bake at 425°F (220°C) for 15-20 minutes, flipping halfway.

Nutrition

Keywords: jalapeno, corn nuggets, crispy snack, spicy snack, easy appetizer, fried snack

Find it online: https://emacrave.com/crispy-jalapeno-corn-nuggets-recipe-5-easy-steps-for-the-best-snack/