Corn Nuggets -

Corn Nuggets

Deep fried, crispy on the outside and soft and tender on the inside.

Course Appetizer, Breads, Side Dish

Cuisine American

Keyword corn nuggets,fritters,fried

Prep Time 15

Cook Time 15

Chilling time 1

Total Time 1 30

Servings nuggets

Calories 52kcal

Equipment

deep fryer (or deep sauce pan)
cookie scoop
slotted spoon
Parchment Paper

Ingredients

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

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