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Corn Nuggets Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 35 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Appetizer, Side Dish
  • Method: Frying
  • Cuisine: Southern, American
  • Diet: Vegetarian

Description

This Corn Nuggets recipe features crispy, golden fried corn fritters made from a delightful mix of whole kernel corn and creamed corn. Perfect as a Southern-inspired appetizer or side dish, these nuggets are easy to prepare and make a satisfying snack when served warm with ranch or honey for dipping.

Ingredients

Corn Mixture

  • 1 can (15 oz) whole kernel corn, drained
  • 1 can (15 oz) creamed corn

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Wet Ingredients

  • 1/2 cup milk
  • 1 egg

For Frying

  • Vegetable oil (for frying)

Instructions

  1. Prepare the Corn Mixture: In a large bowl, combine the drained whole kernel corn and the creamed corn, mixing them thoroughly to create the corn base for the batter.
  2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, salt, and black pepper until well combined.
  3. Combine Wet Ingredients: In a third bowl, beat the milk and egg together until smooth and lightly blended.
  4. Create the Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing to keep the nuggets tender. Then gently fold in the corn mixture until the batter is evenly mixed.
  5. Chill the Batter: Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes. This step helps the nuggets hold their shape when frying.
  6. Heat the Oil: In a deep skillet or pot, heat 2 inches of vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature for even frying.
  7. Fry the Nuggets: Using a spoon or small scoop, carefully drop rounded tablespoons of the batter into the hot oil in batches. Fry each batch for 3 to 4 minutes, turning occasionally, until the nuggets are golden brown and crisp on all sides.
  8. Drain Excess Oil: Remove the nuggets with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
  9. Serve Warm: Serve the corn nuggets warm alongside your favorite dips such as ranch dressing or honey for a delicious snack or appetizer.

Notes

  • Chilling the batter before frying helps the nuggets maintain their shape and improves texture.
  • For added flavor, consider mixing in chopped green onions, shredded cheese, or a pinch of cayenne pepper into the batter.
  • Use a thermometer to monitor frying oil temperature to avoid soggy or burnt nuggets.

Find it online: https://slsrecipes.com/corn-nuggets-recipe-2/