corn nuggets on white plate
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Crispy Corn Nuggets – Quick and Easy

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Corn Nuggets, or as some call them, corn fritters, fry up to a crispy golden brown. They are super delicious as a snack or side dish. We make them quick and easy so you can enjoy them anytime.

corn nuggets stacked on a white plate with blue and white napkin

With a moist, tender and flavorful corn center and a golden crispy outside, these corn nuggets are a true taste sensation.

Why You Will Love This Homemade Corn Nuggets Recipe

  • Uses common ingredients you probably already have in your pantry.
  • Comes together quick and easy so you can enjoy anytime.
  • Great as a snack or side dish. Serve this finger food for game night.

Equipment Needed

Ingredients

  • all-purpose flour
  • sea salt
  • granulated sugar – A little sweetness makes most things better.
  • baking powder – Helps the corn batter to puff up light and tender.
  • cayenne pepper – Can be omitted if you don’t like the heat.
  • half and half -Can use any milk but the half and half or heavy cream makes the corn nuggets taste creamier.
  • eggs
  • melted butter – Use the real stuff, no margerine here, please. Flavor is just so much better.
  • corn – Can use all whole kernel sweet corn but I like to use a combination of whole corn kernels and creamed corn. Seems to make for a creamier center. You can choose to use drained can corn or frozen corn nuggets that you’ve thawed and drained.
  • oil – Peanut oil is great and so flavorful but some folks are allergic to it and it is more expensive, so use whatever vegetable oil you like.
corn nuggets ingredients

Additions and Substitutions to Change up Things

  • Add in some small bits of another vegetable along with the sweet corn kernels. Good choices are broccoli or asparagus.
  • Add in some finely diced onion to kick up the flavor.
  • How about some jalapenos added to the batter? I think this would be amazing!
  • Cheese added to the batter is a good compliment to the corn filling and makes these corn nuggets into cheesy corn nuggets. Try grated cheddar cheese or pepper jack cheese.
  • For a sweet treat, roll the cooked corn nugget in powdered sugar or a cinnamon sugar mixture.

How to Make Crispy Corn Nuggets

  1. In a large bowl, combine the dry ingredients.
  2. In a separate medium bowl, whisk together the half and half, eggs and melted butter.
  3. Stir the wet ingredients into the dry ingredients until combined.
  4. Add the drained whole kernel corn and undrained cream corn and fold in until just combined.
  5. Cover the bowl and chill the batter for one hour.
  6. Add the oil to a large pot or deep fryer, deep enought to fully cover your corn nuggets. This will be about 4 inches of oil. Heat the oil to 360 degrees f.
  7. Drop spoonfuls of the corn mixture into the hot oil. Using a small cookie scoop or tablespoon is recommedned for this. Separate the crispy batter with your spoon if it starts to stick together.
  8. Cook until golded brown then remove the corn nuggets with a slotted spoon and place on a baking sheet covered with paper towels or parchment paper to drain any excess grease.
  9. Serve with your favorite dipping sauce such as: honey mustard, ranch dip or bbq sauce.
combine dry ingredients in bowl
Combine dry ingredients
wet ingredients for corn nuggets
Combine wet ingredients
combining wet and dry ingredients for corn nuggets
Add wet ingredients to dry ingredients.
wet and dry ingredients combined for corn nuggets
Wet and dry ingredients mixed.
folding in corn to the batter
Fold in corn.
batter for corn nuggets
Batter ready to fry.
heating oil to 360 degrees in large pot
Heating oil to 360 degrees.
frying corn nuggets
Corn Nuggets turning golden brown.
drain corn nuggets on paper towel
Corn Nuggets draining.

Storing and Freezing

Crispy corn nuggets can be stored in the refrigerator for about 5 days or frozen for up to 3 months. Either way, they should be stored in an airtight container. They will become soft when stored but can be recrisped when reheating by reheating in an air fryer. They will crisp right up again just like they were when freshly made.

What to Serve With Corn Nuggets

Are corn fritters and corn nuggets the same thing?

No. Although they are similar, they are different recipes. The similarity is that they both have corn as a main ingredient. Fritters are fried flat and thin and are usually sweet. Corn nuggets are puffy balls and cand be savory or sweet but are usually savory.

deep fried corn nuggets on white plate
crispy corn nuggets on white plate with blue plaid napkin

Corn Nuggets

Deep fried, crispy on the outside and soft and tender on the inside.
Print Pin Rate
Course: Appetizer, Breads, Side Dish
Cuisine: American
Keyword: corn nuggets,fritters,fried
Prep Time: 15 minutes
Cook Time: 15 minutes
Chilling time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 30 nuggets
Calories: 52kcal

Equipment

  • deep fryer (or deep sauce pan)
  • slotted spoon
  • Parchment Paper

Ingredients

  • 2 cups all-purpose flour
  • teaspoons sea salt
  • tablespoons granulated sugar
  • 1 tablespoon baking powder
  • teaspoon cayenne pepper powder (optional, leave out if you don't want any heat)
  • ¾ cup half and half
  • 2 eggs
  • 2 tablespoons butter (melted)
  • 1 12 ounce can whole kernel corn (drained)
  • 1 12 ounce can creamed corn (undrained)
  • oil for frying

Instructions

  • In a large bowl combine the flour, salt, sugar, baking powder and cayenne if using).
  • In a seperate bowl, add the eggs, half and half and melted butter. Whisk until thoroughly combined.
  • Add the wet mixture into the dry mixture and stir until combined.
  • Add the drained whole kernel corn and undrained creamed corn to your mixture and stir just until mixed in.
  • Cover the batter with plastic wrap and chill for about an hour.
  • Heat your oil, either in a deep fryer or saucepan to 360°.
  • Using a cookie scoop or tablespoon, drop batter into the hot oil. Seperate the nuggets, if necessary, as they start to cook.
  • Allow to cook until golden brown. Remove using a slotted spoon and place on a paper towel covered plate to cool and absorb any grease.

Notes

These corn nuggets are best when served warm.
They can be frozen for up to 3 months. When ready to serve, allow to thaw and reheat in your oven or air fryer. They re-crisp up really well in the air fryer.
To change it up a bit, add some shredded cheese to the batter.  Cheddar or mozzarella both work well. Can also add some spices such as chives.
Or, for a sweeter touch, roll the finished nuggets in a cinnamon sugar mixture or powdered sugar.
 

Nutrition

Serving: 3nuggets | Calories: 52kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 111mg | Potassium: 62mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 61IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 0.5mg

If you try our corn nuggets recipe, please come back and let us know how you like it.

crispy corn nuggets piled on a white plate

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