Corn Cheese Nuggets | Home made frozen food | Kids recipe | Chef Sanjyot Keer

Written recipe for Cheese corn nuggets

Prep time: 10 mins
Cooking time: 10 mins
Serves: 4-6

Ingredients:
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

Methods:
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 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 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, corn flour, 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 maximum 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. Do not over crowd the pan while frying.
Remove it on an absorbent paper, your crispy cheesy corn nuggets are ready to be served.
Kids crave for such super cheesy evening snack, serve them hot and crispy along with some ketchup or there any favourite dip. If you would like it cook it other way round, you can also choose to air fry them or bake them in a preheated oven for 15-20 minutes on 180℃.
As this recipe was ideated keeping the kids as a priority so I choose to keep it little balance with no spice, but you could definitely add some chopped fresh green chillies or some spices according to your appetite.

For Bread crumbs
Ingredients:
White bread / brown bread slices
Methods:
Set a pan on medium heat, add the bread slices and toast the breads 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 it up to 1 month.

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[YourFoodLab]

Nuggets are something I prep with a lot of different kinds, like the spinach and cheese, tandoori, peri peri, chicken, paneer, cheese and these combinations are never ending. This one is specially for kids that’s why I did not throw in the chili. Cheese and corn goes really well and corn is in season and I am cooking a lot with it these days. You can freeze them for up to a month and they turn out to be really awesome.
A lot of people add too much of the potato, it should be equal or lesser than the cheese, so keep that in mind.
Let me know which nugget flavor do you want me to cook next.

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Chef Sanjyot! ❤

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This recipe of nuggets is by far the easiest and hassle free recipe I've ever seen. I'm going to make it tomorrow, thanks. 👍

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[SKINFLUENCE]

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0:31

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[shaziyamuzaffar]

I bought corn, without any plan of what to make. And now you upload this recipe. Amazing coincidence!! Isn't it? :)

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