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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.
With a moist, tender and flavorful corn center and a golden crispy outside, these corn nuggets are a true taste sensation.
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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.
- 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.
- 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.
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
- In a large bowl, combine the dry ingredients.
- In a separate medium bowl, whisk together the half and half, eggs and melted butter.
- Stir the wet ingredients into the dry ingredients until combined.
- Add the drained whole kernel corn and undrained cream corn and fold in until just combined.
- Cover the bowl and chill the batter for one hour.
- 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.
- 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.
- 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.
- Serve with your favorite dipping sauce such as: honey mustard, ranch dip or bbq sauce.
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
- Serve alongside Instant Pot Crack Chicken Pinwheels or Crockpot Buffalo Chicken Meatballs for a game day party tray.
- Finish off your meal with Brownie Bottom Butterfinger Cheesecake Bars or Lemon Blueberry Zucchini Bread for dessert.
- Perfectly Juicy Air Fryer Rotisserie Chicken
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.
- 2 cups all-purpose flour
- 1¼ teaspoons sea salt
- 1½ tablespoons granulated sugar
- 1 tablespoon baking powder
- ⅛ 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
- 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.