Corn Nuggets
Golden, crispy corn nuggets with a tender corn-and-cheese center — a fun appetizer or snack that fries up in minutes.
Ingredients
Main Ingredients
- 2 cups corn kernels fresh, canned (drained) or thawed frozen
- 0.75 cup all-purpose flour
- 0.5 cup yellow cornmeal fine or medium grind
- 1 tsp baking powder
- 1 tbsp granulated sugar
- 0.5 tsp salt
- 0.25 tsp black pepper freshly ground
- 1 large egg lightly beaten
- 0.5 cup milk whole or 2%
- 0.5 cup shredded cheddar cheese optional
- 2 cups vegetable oil for frying
- 2 tbsp chopped green onion optional, for freshness
Instructions
Preparation Steps
- In a large bowl combine flour, cornmeal, baking powder, sugar, salt, and black pepper; whisk to mix evenly.
- Stir in the corn kernels and shredded cheddar (if using) so the solids are coated in the dry mix.
- In a separate bowl, whisk the egg and milk together, then pour into the corn mixture and fold until a thick batter forms; add chopped green onion and mix gently.
- Heat vegetable oil in a deep skillet or saucepan to 350°F (medium-high heat). Use a small scoop or tablespoon to drop rounded portions of batter into the hot oil, taking care not to overcrowd.
- Fry nuggets, turning occasionally, until golden brown on all sides, about 2 to 3 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- Serve warm with your favorite dipping sauce (ranch, spicy mayo, or ketchup).
Notes
Leftovers keep in an airtight container in the refrigerator for up to 2 days; reheat in a 375°F oven for 8–10 minutes to restore crispness.
Tried this recipe?Let us know how it was!