Corn and Cheese Nuggets
Whenever I make corn nuggets people always think they’re store bought. No one believes me when I tell them that these are homemade.
Is that supposed to be a compliment? I mean, homemade is always better than store bought since you always know exactly what’s in it. I place a heaping plate of these on the table and watch with glee as the pile rapidly dwindles down to nothing. The cheese melts inside and lends a wonderful flavor.
You and your family will love this recipe, so I recommend doubling or even tripling the quantities!
400 grams corn kernels (2 cups)
2 large eggs
100 grams grated cheese of choice (1 cup)
3 Tbsp oil (for the batter)
140 grams flour (1 cup)
250 grams low fat baking cheese (like ricotta, cottage cheese or queso fresco)
Or a drained 5%/9% cheese (I give an explanation below about quantities and how to prepare)
Ground black pepper
1 tsp salt
1 egg, beaten
1. Mix all the ingredients together and freeze for around 20 minutes. Form your desired shape (nuggets, “fingers”, etc.) and refrigerate for around 30 minutes.
2. Beat the egg and coat the nuggets on all sides, then coat with the breadcrumbs.
3. Pour 4 Tbsp of oil into a pan and fry the nuggets until nice and golden.
4. Baking option:
Line a baking tray with greased parchment paper and arrange the nuggets on the paper. Bake one side for around 20-25 minutes, flip and then bake the other side for around 10-15 minutes.
Dump the cheese into a cheesecloth and place in a colander for 5-6 hours to allow as much liquid to drain out as possible.
450 grams 5%/9% soft white cheese will yield a little over 200 grams of cheese after straining.