Cheesy Corn Jalapeño Bites (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 cup (125 g) all-purpose flour
02 -
1 cup (113 g) sharp cheddar cheese, finely shredded
03 -
1 teaspoon baking powder
04 -
½ teaspoon garlic powder
05 -
½ teaspoon kosher salt
06 -
½ teaspoon granulated sugar
→ Wet Ingredients
07 -
1 large egg, room temperature
08 -
½ cup (122.5 g) whole milk
09 -
1 tablespoon unsalted butter, melted
→ Mix-ins & Cooking
10 -
1 can (15.25 ounces) sweet corn, drained (about 1½ cups kernels)
11 -
2 medium jalapeños, seeded, finely diced
12 -
Vegetable oil, for frying
13 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
In a medium bowl, combine flour, shredded cheddar cheese, baking powder, garlic powder, kosher salt, and sugar. Stir until well mixed.
02 -
In a separate bowl, whisk together the egg, milk, and melted butter until fully combined.
03 -
Pour the wet mixture into the dry mixture. Stir until just combined; do not overmix. Gently fold in the drained corn kernels and diced jalapeños.
04 -
To a heavy pot over medium heat, add vegetable oil. Heat until it reaches a temperature of 350°F (175°C).
05 -
Working in batches, drop 4-5 spoonfuls of the batter into the hot oil. Fry until the nuggets are golden brown, about 2-3 minutes per batch. Check the oil temperature after each batch to make sure it stays at 350°F.
06 -
Using a slotted spoon, carefully remove the nuggets from the oil and place them on a paper towel-lined plate to drain excess oil. Garnish with chopped parsley and serve immediately while hot and crispy.
# Notes:
01 -
For a baked version, preheat oven to 400°F. Line a baking sheet with parchment paper. Place spoonfuls of batter onto the lined sheet in a single layer and bake for 12-15 minutes, or until golden brown.
02 -
Maintaining the oil temperature at 350°F is crucial for properly cooked nuggets that aren't greasy.
03 -
For extra spice, leave some jalapeño seeds in the mix.