Ingredients
- 1 cup (125 g) all-purpose flour: This forms the base of our batter, giving structure to the nuggets.
- 1 cup (113 g) sharp cheddar cheese, finely shredded: Sharp cheddar adds a tangy kick that pairs beautifully with the sweetness of the corn.
- 1 teaspoon baking powder: Helps the nuggets puff up slightly while frying.
- ½ teaspoon garlic powder: Adds a subtle savory note without overpowering the other flavors.
- ½ teaspoon kosher salt: Enhances the overall taste of the dish.
- ½ teaspoon granulated sugar: Balances the spiciness of the jalapeños and brings out the natural sweetness of the corn.
- 1 large egg, room temperature: Acts as a binding agent, holding the mixture together.
- ½ cup (122.5 g) whole milk: Keeps the batter moist and smooth.
- 1 tablespoon unsalted butter, melted: Adds richness and helps bind the ingredients.
- 1 can (15.25 ounces) sweet corn, drained (about 1 ½ cups kernels): Sweet corn provides a delightful contrast to the spicy jalapeños.
- 2 medium jalapeños, seeded, finely diced: These bring the heat but don’t dominate the dish.
- Vegetable oil, for frying: Essential for achieving that crispy outer layer.
- Parsley, for garnish: A fresh touch that brightens up the presentation.
Instructions
Mixing the Dry Ingredients
Start by gathering your dry ingredients in a medium bowl. Combine the all-purpose flour, finely shredded sharp cheddar cheese, baking powder, garlic powder, kosher salt, and granulated sugar. Stir until everything is evenly distributed.
This step ensures that the nuggets will rise properly and have a balanced flavor profile.
Preparing the Wet Mixture
In a separate bowl, whisk together the large egg, whole milk, and melted unsalted butter. Make sure the egg is at room temperature, as cold eggs can cause the batter to seize. Whisk until the mixture is smooth and creamy.
This wet mixture will help bring the dry ingredients together and ensure the nuggets stay moist during cooking.
Combining Wet and Dry Mixtures
Now comes the fun part! Pour the wet mixture into the bowl containing the dry ingredients. Gently stir until the two mixtures are just combined. Be careful not to overmix, as this can lead to dense nuggets instead of light, airy ones.
Once the batter looks cohesive, fold in the drained sweet corn and finely diced jalapeños. The corn adds sweetness and texture, while the jalapeños provide a fiery kick.
Frying the Nuggets
Heat vegetable oil in a heavy pot over medium heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature accurately. Working in small batches, drop spoonfuls of the batter into the hot oil. Fry each batch for about 2-3 minutes, or until the nuggets turn golden brown. Remember to check the oil temperature after each batch to maintain consistency.
Once they’re done, carefully remove the nuggets from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
Baking Alternative
If you’d rather avoid deep-frying, you can bake the nuggets instead. Preheat your oven to 400°F and line a baking sheet with parchment paper. Drop spoonfuls of the batter onto the prepared sheet and bake for 12-15 minutes, or until golden brown. While baked nuggets won’t be as crispy as fried ones, they still pack plenty of flavor and are a great option if you’re watching your fat intake.
Notes
Seeding the Jalapeños: To reduce the spiciness, make sure to remove the seeds before dicing the peppers. If you love heat, feel free to leave them in!
Draining the Corn: Excess moisture from the corn can make the batter too runny, so draining it thoroughly is crucial.
Oil Temperature: Keeping the oil at a consistent 350°F ensures the nuggets cook evenly and develop that perfect golden crust.
Garnishing with Parsley: Fresh parsley doesn’t just look pretty it adds a pop of freshness that complements the rich, cheesy goodness of the nuggets.
- Prep Time: 15 minutes
- Cook Time: 5-7 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: American
Nutrition
- Serving Size: 5 nuggets
- Calories: 250-300 kcal
- Sugar: 2-4g
- Sodium: 300-400mg
- Fat: 15-18g
- Saturated Fat: 3-5g
- Unsaturated Fat: 10-12g
- Trans Fat: 0g
- Carbohydrates: 25-30g
- Fiber: 2-4g
- Protein: 5-7g
- Cholesterol: 10-20mg