Easy Corn Nuggets
My homemade corn nuggets are golden and crispy on the outside, and packed with sweet corn in every bite. Perfect as a snack, appetizer, or side dish, they’re easy to make and incredibly delicious!
Equipment
- cast iron skillet or other pan for deep frying
Ingredients
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 large egg
- 1/2 cup half and half
- 1 tablespoon butter
- 1 can sweet corn 15.25 ounces, drained
- 2-3 cups canola oil for frying
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until they're well combined.
- Add the egg, half and half, and melted butter to the dry mixture. Stir everything until a batter forms.
- Fold the drained corn into the batter. Place the batter in the refrigerator while the oil heats.
- Pour oil into a large cast iron skillet. Add enough oil so the nuggets will float as they cook. Heat the oil to 350 degrees F, using a thermometer to monitor the temperature.
- Carefully spoon the batter into the hot oil and cook for 2 minutes on each side. If the nuggets are not golden brown, add an additional minute of cook time. Do not overcrowd the pan—cook in 2 to 3 batches if needed.
- Use a slotted spoon to remove the nuggets from the oil. Transfer them to a plate lined with paper towels to absorb any excess oil.
- Serve the nuggets on their own, or pair them with ranch dressing or hot honey for dipping.
Notes
- Drain the corn super well. Any excess liquid will thin out the batter, which could cause the nuggets to fall apart as they fry.
- Don’t skip that refrigeration step! It helps firm up the batter slightly before frying. The nuggets come out much crispier!
- A spoon works great for dropping the batter into the oil, but a cookie scoop is even better.
- Keep the oil at a steady temperature throughout frying. If it gets too hot, the outside will burn before the inside even gets a chance to cook!
- Fry in batches. Adding too many nuggets at once will cause the oil temperature to drop, meaning they won’t cook evenly.
- Store leftover sweet corn nuggets in an airtight container lined with paper towel on the bottom in the refrigerator for up to 3-4 days.
Nutrition
Calories: 794kcalCarbohydrates: 18gProtein: 4gFat: 80gSaturated Fat: 8gPolyunsaturated Fat: 21gMonounsaturated Fat: 49gTrans Fat: 0.4gCholesterol: 43mgSodium: 304mgPotassium: 62mgFiber: 1gSugar: 2gVitamin A: 175IUVitamin C: 0.2mgCalcium: 69mgIron: 1mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Tried this recipe?Let us know how it was!