Corn Nuggets Recipe
Crispy, golden Southern-style corn nuggets made with sweet corn kernels and a flavorful cornmeal batter. Perfect as an easy appetizer or snack, these homemade deep-fried treats are comfort food at its finest.
Ingredients
- 1 cup fresh or frozen corn kernels thawed if frozen
- 1/2 cup yellow cornmeal Bob’s Red Mill recommended
- 1/2 cup all-purpose flour Gold Medal or similar
- 1 tablespoon granulated sugar optional for sweetness
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- pinch cayenne pepper optional for a kick
- 1 large egg
- 1/3 cup whole milk or buttermilk
- 2 tablespoons green onions finely chopped, optional
- vegetable oil for deep-frying
Instructions
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, black pepper, and cayenne until evenly combined.
- In a separate bowl, beat the egg with the milk (or buttermilk) and stir in the chopped green onions for added flavor.
- Pour the wet mixture into the dry ingredients, then fold in the corn kernels just until moistened, being careful not to overmix.
- Cover and chill for about 10 minutes to let the cornmeal hydrate, which helps achieve a crisp fry.
- Pour oil into a deep pot or skillet to a 2-inch depth and heat to 350°F (175°C), checking with a candy thermometer.
- Use a small cookie scoop or two spoons to drop heaping tablespoonfuls of batter into the hot oil, avoiding overcrowding.
- Fry for 2–3 minutes per batch, turning gently once, until the nuggets are deep golden brown and float to the surface.
- Transfer the cooked corn nuggets to a paper towel–lined tray, sprinkle lightly with salt, and serve warm with your favorite dip.
Notes
For extra crispiness, let the battered nuggets rest on a baking sheet for 10 minutes before frying. Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Nutrition
Calories: 80kcal
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