Cheese corn nuggets

Ingredients : nuggets

  • Processed cheese 250 gm (grated)
  • Potatoes 1 cup (boiled and mashed)
  • Corn (boiled) 3/4th cup
  • Salt & black pepper to taste

For Slurry :

  • Maida (refined flour) ½ cup
  • Corn flour ½ cup
  • Salt & black pepper to taste
  • Water as required
  • Bread crumbs for coating as required
  • Oil for frying

Method :

  • Take a big size mixing bowl, add the grated processed cheese, nicely mashed potatoes, corn, and salt & black pepper to taste, mix and combine well with a spatula or you can also use your clean hands to mix the mixture well, make sure the consistency of the potatoes are smooth and not chunky, you can also choose to add a bit of mozzarella or cheddar cheese for the pizza pull.
  • When combine the mixture, it should be like dough, transfer the corn cheese the mixture to a flat surface or a baking tray, and shape it like a big slab further cut them into rectangles, or you can choose your favourite shape and shape accordingly.
  • Make a slurry by adding maida, cornflour, salt & black pepper to taste, and water in a mixing bowl and mix well to make into flowing consistency, adjust the consistency by adding water. Mix well and make sure there are no lumps.
  • Dip the corn cheese nuggets in the slurry to coat well and further coat it well with the bread crumbs. Do this method of dipping and coating twice so the cheese doesn’t oozes out while deep frying.
  • Dip and coat all the nuggets in the same way and set it in the fridge for 15 minutes before frying. At this stage, you can also choose to put them in the zip lock bag and deep freeze, it will last for a maximum of 1 month. Just thaw it for 15-20 minutes before frying.
  • Set a wok or pan filled with oil on medium heat, once the oil is hot, put in the nuggets to deep fry and fry them until they turn crispy and golden brown. Crispy cheesy corn nuggets are ready to be served.

For Bread Crumbs :

Ingredients :

  • White/Brown bread slices

Method :

  • Set a pan on medium heat, add the bread slices and toast the bread on both the sides until golden brown, take it off from the pan, and cool down to room temperature.
  • Transfer it to a grinder and grind to a fine powder-like texture, your fresh homemade bread crumbs are ready to be used, use accordingly.
  • You can also store them in an airtight container and refrigerate them for up to 1 month.

-Recipe shared by Neha Srivastava Johri

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