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Corn Nuggets Recipe

Crispy homemade Corn Nuggets stacked on a plate, golden brown and delicious.
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These Crispy Corn Nuggets are the perfect bite-sized snack or appetizer, featuring a golden, crunchy coating with a sweet and creamy corn filling. They’re lightly seasoned, fried to perfection, and ideal for dipping in ranch, honey, or your favorite sauce. A delicious Southern-inspired treat that’s easy to make at home!

Ingredients

Scale

For the Corn Filling:

1 cup canned whole kernel corn, drained

1/2 cup canned cream-style corn

1/4 tsp salt

1/4 tsp black pepper

1/4 tsp sugar

1 tbsp all-purpose flour

For the Batter:

1/2 cup all-purpose flour

1/2 cup cornmeal

1/2 tsp baking powder

1/4 tsp salt

1/4 tsp garlic powder

1/4 tsp paprika

1/2 cup milk

1 large egg, beaten

For Frying:

Vegetable oil (for deep frying)

Instructions

Prepare the Corn Filling:

In a bowl, mix whole kernel corn, cream-style corn, salt, pepper, sugar, and 1 tbsp flour.

Spoon small portions (about 1 tbsp) onto a parchment-lined baking sheet.

Freeze for at least 2 hours, or until firm.

Prepare the Batter:

In a medium bowl, whisk together flour, cornmeal, baking powder, salt, garlic powder, and paprika.

Stir in milk and beaten egg, mixing until smooth.

Heat the Oil:

In a deep frying pan or pot, heat about 2 inches of vegetable oil to 350°F (175°C).

Fry the Nuggets:

Dip each frozen corn nugget into the batter, coating evenly.

Carefully drop into the hot oil and fry for 2-3 minutes, until golden brown and crispy.

Remove with a slotted spoon and drain on a paper towel.

Serve:

Enjoy warm with dipping sauces like honey mustard, ranch, or spicy mayo!

Notes

For an air fryer version, spray battered nuggets with oil and air fry at 375°F for 8-10 minutes, flipping halfway.

Substitute buttermilk for milk in the batter for a richer flavor.

To store, freeze cooked nuggets and reheat in a 375°F oven for 10 minutes.

Nutrition

Find it online: https://mirayamsrecipe.com/corn-nuggets-recipe/