Description
These Jalapeño Corn Nuggets are a deliciously crispy and cheesy appetizer that combines sweet corn, spicy jalapeños, and a blend of cheeses. Perfectly fried to golden perfection, they make an irresistible snack or party treat that pairs well with ranch or your favorite dipping sauce.
Ingredients
Scale
Filling
- 1 cup whole kernel corn (drained if canned or thawed if frozen)
- 1–2 fresh jalapeños (seeded and finely chopped)
- ½ cup shredded cheddar cheese
- ½ cup cream cheese (softened)
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Breading
- ¾ cup all-purpose flour
- 2 eggs (beaten)
- 1 cup breadcrumbs (plain or seasoned)
For Frying
- Vegetable oil (about 2 inches deep for frying)
Instructions
- Prepare the filling: In a medium bowl, combine the whole kernel corn, finely chopped jalapeños, shredded cheddar cheese, softened cream cheese, garlic powder, salt, and black pepper. Mix well until fully combined to create a cohesive filling.
- Form the nuggets: Scoop tablespoon-sized portions of the filling mixture and roll them into small, compact balls. Arrange the balls on a baking sheet lined with parchment paper to keep them from sticking.
- Freeze the nuggets: Place the baking sheet with the formed nuggets into the freezer and chill for 30 to 45 minutes, allowing the nuggets to firm up and hold their shape during breading and frying.
- Set up the breading station: Prepare three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs. This will make the breading process efficient and organized.
- Bread the nuggets: Remove the chilled nuggets from the freezer. Roll each nugget first in flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with breadcrumbs. Place the breaded nuggets back on the baking sheet ready for frying.
- Heat the oil: In a deep skillet or heavy saucepan, pour enough vegetable oil to reach about 2 inches deep. Heat the oil to 350°F (175°C), ensuring the temperature is steady for even frying.
- Fry the nuggets: Fry the nuggets in batches to avoid overcrowding. Cook each batch for 2 to 3 minutes, or until the nuggets turn golden brown and crispy on all sides. Use a slotted spoon to carefully remove the nuggets from the oil.
- Drain and serve: Place the fried nuggets on paper towels to drain excess oil. Serve them hot with ranch dressing or your favorite dipping sauce for a spicy, cheesy bite.
Notes
- Adjust the number of jalapeños to suit your preferred spice level.
- For extra flavor, incorporate chopped green onions or a dash of smoked paprika into the filling mixture.
- These nuggets can be frozen after breading; fry them directly from frozen, adding an extra minute to the frying time.
