These mouthwatering jalapeno corn nuggets are the perfect solution for ultimate snack cravings, combining the sweet earthiness of corn with the spicy kick of jalapeños.
Ingredients
Scale:
1 cup cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup buttermilk (or milk with 1 tablespoon vinegar)
1 large egg
1 cup sweet corn (canned or frozen)
1-2 jalapeños, finely chopped
1/2 cup shredded cheese (cheddar or pepper jack)
Vegetable oil (for deep frying)
Instructions
In a large mixing bowl, combine the dry ingredients: cornmeal, flour, baking powder, salt, and black pepper. Mix well.
In a separate bowl, whisk together the buttermilk and the egg until fully combined.
Pour the wet ingredients into the dry mixture and stir until just combined.
Fold in the sweet corn, chopped jalapeños, and shredded cheese until evenly incorporated.
Heat vegetable oil in a deep frying pan or pot over medium-high heat. The oil should reach about 350°F (175°C).
Using a tablespoon or small ice cream scoop, carefully drop the batter into the hot oil, making sure not to overcrowd the pan.
Fry the nuggets for 3-4 minutes, or until they turn a beautiful golden brown, flipping occasionally.
Once cooked, use a slotted spoon to transfer the nuggets onto a plate lined with paper towels to drain excess oil.
