corn nuggets aren’t your average fried snack. They’re a heavenly combo of sweet corn kernels mixed into a creamy batter, then fried until they’re golden and crispy.
Sweet Corn Kernels (1 cup, canned, frozen, or fresh – your call!)
Creamed Corn (1 cup, because it adds that extra creamy vibe)
All-Purpose Flour (¾ cup, for structure)
Cornmeal (¼ cup, for that authentic corn flavor)
Eggs (2 large, for binding)
Baking Powder (1 teaspoon, to fluff them up)
Milk (½ cup, for moisture)
Salt and Pepper (to taste – don’t skip this!)
Optional Add-Ins: A pinch of cayenne or shredded cheese if you’re feeling adventurous.
Oil for Frying (neutral oils like vegetable or canola work best).
Instructions
1. Prep Your Ingredients
Drain your corn if it’s canned, and pat it dry. If you’re using frozen corn, let it thaw completely. Water is the enemy of crispy nuggets!
2. Mix the Batter
In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and pepper.
In another bowl, beat the eggs and milk until smooth. Slowly pour the wet ingredients into the dry mix.
Gently fold in the sweet corn and creamed corn. The batter will be thick but should hold together well.
3. Chill the Batter
Here’s the trick for perfect nuggets: stick the batter in the fridge for 30 minutes. It helps everything firm up so they’re easier to shape and fry.
4. Heat the Oil
In a deep skillet or fryer, heat oil to about 350°F. You want enough oil to fully submerge the nuggets without crowding them.
5. Fry Time!
Using a spoon or small scoop, drop the batter into the hot oil carefully (no burns today, please). Work in batches, frying for 3–4 minutes or until they’re golden brown.
Remove and drain on a paper towel-lined plate. Sprinkle with a little salt while they’re still hot.
6. Serve and Enjoy
Serve these beauties warm with your favorite dipping sauce. Ranch, honey mustard, or even spicy mayo – go wild!
Notes
Don’t Skip the Chill Time: It makes shaping the batter way easier and keeps the nuggets from falling apart in the oil.
Use a Cookie Scoop: For evenly-sized nuggets that fry up perfectly.
Keep an Eye on the Oil Temp: Too hot, and they’ll burn; too cool, and they’ll soak up oil. A kitchen thermometer is your best friend.
Double the Batch: They disappear fast, so trust me – make extra.
We use cookies to ensure that we give you the best experience on our website. By continuing to browse, you consent to our use of cookies for analytics, personalization, and personalized ads, as described in our Privacy Policy. You can modify your preferences or withdraw consent at any time.Accept CookiesReject AllPrivacy policy