Perfect for a snack or appetizer, these corn fried dough sticks are made with corn, Monterey Jack cheese and chopped jalapeno, mixed in a fluffy batter and fry until golden crisp.
- smell: Corn fried dough sticks are crispy on the outside and soft on the inside, and each bite exudes a sweet corn flavor.
- difficulty: Simple ingredients and steps mean you can whip a batch and serve in less than 20 minutes.
- Preparation Note: Make a double batch and freeze for future dough stick side!
- Swap: This recipe can be used with any kind of corn: fresh, frozen or canned.
Ingredient tips for corn fried dough sticks
- corn: Use the cob, frozen and thawed corn, roasted or canned corn, then drain and rinse.
- batter: This quick recipe uses pantry basics like flour, cornmeal, eggs, and milk to make delicious adhesives. Any non-dairy milk or gluten-free flour can be exchanged for good results.
- cheese: Freshly chopped Monterey Jack cheese best maintains the southwestern flavor of this dish. Mozzarella, cheddar or Mexican mixed cheese composition.
Optional add-ons
- Add extra color by swapping corn for frozen mixed vegetables.
- Dress up with bacon sliced pieces, diced ham, lightened tomatoes, chopped cilantro, green chili or diced black olives.
- Use a little brown sugar or honey to enhance the sweetness of the corn.
- Adding garlic powder, chili powder, onion powder, onion powder or chesty old old Bay or Cajun seasoning will bring up the flavor, especially if you add corn dough sticks to your Jambalaya feast!
Store leftovers
The extra corn fried dough sticks can be refrigeration Up to 4 days in sealed container or freeze In zippered bag for up to 3 months. heating They are then re-added to the air fryer under the grill, or wrapped in foil and reheated in the toaster.
Leftovers can be made into vegetarian burgers with lettuce, avocado, pickled red onions and mayonnaise or sweet mustard sauce.
Crazy corn?
Have you made these corn fried dough sticks? Be sure to leave a rating and comment below!
Corn butter
Fried corn fried dough sticks are a crispy, cheesy side dish, appetizer, snack or breakfast.
Prevent the screen from becoming dark
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Mix flour, cornmeal, eggs, onions, jalapeno and smoked paprika in a bowl. Season with salt. Stir the corn and cheese.
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If needed, add a little milk at a time to create a moist mixture that still retains its shape. You probably don’t need all the milk.
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Heat the oil over medium heat in a large skillet. Pour 2-3 tablespoons of corn mixture into hot oil and gently smooth it with a spatula.
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Cook for 3-4 minutes or until golden, flip and cook for 3-4 minutes.
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Serve with sour cream on top.
- Use fresh, frozen (thawed) or canned (drained) corn.
- Any type of cheese can be used in this recipe.
- For less heat, skip the jalapeno and add 2 tablespoons of mild green chili or diced bell pepper.
- Store leftovers in a zipper bag in the refrigerator for up to 3 days or in the refrigerator for 3 months.
- Reheat in the toaster or oven to re-indulge or reheat in the microwave to get higher explosives.
Calories: 270 | carbohydrate: 28g | protein: 9g | Fatty: 14g | Saturated fat: 4g | Polyunsaturated fat: 2g | Monounsaturated fat: 7g | Trans fat: 0.01g | cholesterol: 54mg | sodium: 276mg | Potassium: 221mg | fiber: 3g | sugar: 5g | Vitamin A: 335IU | Vitamin C: 6mg | calcium: 138mg | iron: 1mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Appetizers, breakfast, side dishes, snacks
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