Description
Crispy and golden corn nuggets made with a delightful blend of whole kernel and creamed corn, mixed with cornmeal and flour, then fried to perfection. Perfect as a savory appetizer or snack, these nuggets are easy to prepare and great for serving with ranch dressing or honey for dipping.
Ingredients
Wet Ingredients
- 1 cup canned whole kernel corn, drained
- 1 cup canned creamed corn
- 1 large egg
- ¼ cup milk
Dry Ingredients
- ½ cup all-purpose flour
- ½ cup yellow cornmeal
- 1 tablespoon sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Other
- Vegetable oil for frying
Instructions
- Combine Corn: In a mixing bowl, combine the whole kernel corn and creamed corn, ensuring they are well mixed.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and black pepper until evenly combined.
- Prepare Wet Mixture: In a small bowl, beat the egg with the milk, then stir this mixture into the dry ingredients until smooth.
- Combine All: Add the corn mixture to the batter and mix until just combined, being careful not to overmix.
- Chill Batter: Cover the bowl and freeze the batter for 1 to 2 hours, or until firm enough to scoop.
- Heat Oil: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C), ensuring there is enough oil for deep frying.
- Fry Nuggets: Using a spoon or small scoop, carefully drop spoonfuls of the cold batter into the hot oil. Fry in batches for 3 to 4 minutes or until golden brown and crispy.
- Drain and Serve: Remove the nuggets with a slotted spoon and place on paper towels to drain excess oil. Serve warm with your choice of ranch dressing or honey for dipping.
Notes
- For a spicier version, add a pinch of cayenne pepper or chopped jalapeños to the batter.
- These corn nuggets freeze well; reheat in an air fryer or oven for best results.
- Do not overcrowd the fryer to maintain oil temperature and ensure even cooking.
- Use fresh oil and maintain consistent oil temperature for optimal crispiness.
