Description
Crispy and flavorful jalapeño corn nuggets with a perfect balance of heat and sweetness, perfect as an appetizer or snack.
Ingredients
Scale
- 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
- 1/4 cup cheddar cheese, shredded
- 1/4 cup milk
- 1 large egg
- 2–3 fresh jalapeños, finely chopped
- 1/2 cup canned corn kernels, drained
- Oil for frying
Instructions
- In a medium bowl, combine cornmeal, flour, baking powder, salt, pepper, and garlic powder.
- Add the shredded cheddar cheese, milk, and egg to the dry ingredients. Stir until combined into a thick batter.
- Fold in the chopped jalapeños and corn kernels.
- Heat oil in a deep pan or skillet over medium heat for frying.
- Using a spoon or ice cream scoop, carefully drop small spoonfuls of the batter into the hot oil, being careful not to overcrowd the pan.
- Fry the nuggets for 2-3 minutes on each side, or until golden brown and crispy.
- Remove the nuggets from the oil and drain them on a paper towel-lined plate.
- Serve hot with a dipping sauce like ranch or spicy mayo.
Notes
- For extra heat, leave some of the jalapeño seeds in the batter.
- You can use frozen corn kernels as a substitute for canned corn, just make sure to thaw them before use.
- These nuggets are best served fresh, but you can store leftovers in an airtight container for up to 2 days and reheat in the oven.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 5 nuggets
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg