Description
Jalapeño Corn Nuggets are a deliciously crispy and cheesy snack combining sweet corn, spicy jalapeños, and melt-in-your-mouth cheeses. Perfectly fried to golden perfection, these bite-sized appetizers are ideal for game days, parties, or anytime you crave a flavorful, spicy treat.
Ingredients
Scale
Main Ingredients
- 2 cups frozen corn kernels (thawed and drained)
- 2 fresh jalapeños (seeded and finely diced)
- ½ cup shredded cheddar cheese
- ¼ cup cream cheese (softened)
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Coating Ingredients
- 1 cup all-purpose flour (divided)
- 2 large eggs (beaten)
- 1 cup breadcrumbs (panko or regular)
For Frying and Serving
- Vegetable oil for frying
- Ranch or chipotle dipping sauce for serving
Instructions
- Prepare the mixture: In a medium bowl, combine the thawed and drained corn kernels, finely diced jalapeños, shredded cheddar cheese, softened cream cheese, garlic powder, paprika, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Shape the nuggets: Scoop about 1 tablespoon of the mixture and carefully form into small nugget-shaped balls. Arrange them on a tray lined with parchment paper and place in the freezer for at least 30 minutes to firm up, which helps in handling during coating.
- Set up coating stations: Prepare three shallow bowls—one with ½ cup all-purpose flour, one with the beaten eggs, and one with a mix of the remaining ½ cup flour and breadcrumbs. This three-step coating ensures a crispy outer layer.
- Coat the nuggets: Remove the nuggets from the freezer and roll each first in the flour, then dip into the beaten eggs, and finally coat thoroughly in the breadcrumb-flour mixture. Make sure each nugget is evenly coated for the best texture.
- Heat the oil: Pour vegetable oil into a deep skillet or Dutch oven to a depth suitable for frying and heat to 350°F (175°C). Proper oil temperature is crucial to achieve golden, crispy nuggets without greasiness.
- Fry the nuggets: Fry the coated nuggets in batches, carefully avoiding overcrowding the pan, for 2 to 3 minutes or until they turn golden brown and crispy on all sides. Use a slotted spoon to turn the nuggets for even cooking.
- Drain and serve: Remove the fried nuggets with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve immediately while hot with ranch or chipotle dipping sauce for dipping.
Notes
- These nuggets can be made ahead of time and frozen until ready to fry, making meal prep convenient.
- For extra crunch, consider double coating the nuggets with breadcrumbs before frying.
- Adjust the amount of jalapeños according to your preferred spice level for a milder or hotter flavor.
