Jalapeño Corn Nuggets Recipe
These Jalapeño Corn Nuggets remind us of the Central Pennsylvania hole in the wall where Sarah first began serving tables. This was the same place where a regular told us that our six month-ish relationship (at that time) would never last because we were too alike. We’re really not that much alike, so not sure what he was talking about, but he was definitely wrong about us lasting. He was a good guy though. He even once gave Zach an elaborate 15-minute lesson on proper bowling form. In the middle of the bar. With an invisible ball that they passed back and forth.
All of that to say—sometimes the food—even if it’s really good—is beside the point. Because it transports you. It’s 8PM on a Wednesday. The bar is filled with the usual crew of gas field workers and salesmen from the car dealership down the street. Probably cringe hair metal is on the jukebox. Plates of hot fried food are traveling in all directions. And Corey King is telling you that you’re not kicking your right leg back far enough on your follow-through.
PREP TIME
1 hour 10 mins
COOK TIME
10 mins
SERVINGS
4-6
Ingredients
- 1 cup AP flour
- 1 tsp baking powder
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tsp sugar
- 1 large egg
- 1/4 cup + 2 Tbsp milk
- 2 Tbsp heavy cream
- 1 Tbsp shortening, melted
- 1 1/2 cups fresh sweet corn
- 1/4 cup fresh jalapeños, diced
- Canola oil for frying
COOKING INSTRUCTIONS:
Jalapeño Corn Nuggets
- In a medium bowl, combine flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together egg, milk, heavy cream, and shortening. Add wet mixture into dry mixture and combine. Fold in corn and jalapeños.
- Refrigerate batter for at least 1 hour.
- In a pot, heat 2” deep oil to 360º.
- Drop spoonfuls of batter into the oil. We used a 2 Tbsp cookie dough scoop. Fry until golden, around 2-3 minutes.
- Remove the nuggets from the oil and place them on a paper towel to drain. Salt and serve immediately with honey dipping sauce.
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