Corn nuggets snack12/14/2023 ![]() When I first saw this Peruvian corn snack, I didn’t know what to expect, but I was more than pleasantly surprised. There’s always some new and unique crunchy, salty or sweet treat to try. The Trader Joe’s snack aisle is one my favorite places in the store to snoop around. This post may contain affiliate links that at no additional cost to you, I may earn a small commission. Crunchy, salty Peruvian corn snack that is super addicting! *Disclosure: I only recommend products I would use myself and all opinions expressed here are our own.Just make sure you like a lot of salt and crunch!….……. I’m not sure why this corn grown in Peru is so delicious, but once you try this I suspect it will become one of your go to Trader Joe’s salty snacks. I don’t always love the different snacks that come through the chip aisle at TJs, but I find myself buying this little yellow bag on a regular basis. The amount of crunch it has combined with the saltiness and corn taste is super unique and amazing. Made from corn in the mountains of Peru and fried with palm oil and salt, this is one my all time favorite Trader Joe’s snacks. If you keep this in your pantry, you’ll most likely plow through this in a few days since it’s so addictive. Drain on a plate lined with paper towels and serve while still warm.This Trader Joe’s Peruvian corn is incredibly crunchy, salty and a delicious snack.Fry them in batches and avoid crowding the pan. Flip halfway through cooking to make sure they’re evenly coloured. Drop into the hot oil and fry until golden – about 2-3 minutes.Pour the batter into a thin glass or jug and dip each Hot Dog in the batter so it is completely covered, then allow any excess to drip off.I prefer to stick each Frankfurter piece on a wooden cocktail stick to make it easy to dip in the batter and drop in the oil, but you can use a fork or your fingers if you prefer.Cut the Hot Dogs into thirds and roll in flour (this will help the batter to stick).Heat the oil in a heavy bottomed pot or Dutch Oven.Whisk together the ingredients for the batter – lumps are not a big issue, as long as all the dry ingredients and fully incorporated. ![]() Optional seasoning for the batter – black pepper, cayenne, paprika or whatever you fancy.Milk – I used whole milk, but you can use your preferred milk, including non-dairy, although be aware of any with a strong flavour (eg I would not recommend coconut milk). ![]() In the UK it is typically labelled as Polenta, but don’t get confused by corn flour and corn starch, as these are a different product.
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