Corn Nuggets Recipe 2
Golden, crunchy Corn Nuggets coated in a cornmeal batter and deep-fried to perfection, these easy homemade nuggets are a Southern-inspired comfort food hit—perfect for any appetizer, snack, or side dish!
Ingredients
- 1 cup all-purpose flour Bob’s Red Mill recommended
- 1/2 cup cornmeal Stoneground for texture
- 1 teaspoon baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt sea salt or kosher
- 1/4 teaspoon black pepper freshly ground
- 2 large eggs room temperature
- 1/4 cup milk or buttermilk for tang
- 1 cup corn kernels fresh, frozen (thawed), or canned (drained)
- 1/2 cup creamed corn
- vegetable oil for deep-frying
Instructions
- In a large bowl, whisk together flour, cornmeal, baking powder, sugar, salt, and pepper until well blended.
- In a separate bowl, beat eggs with milk (or buttermilk) until smooth and pale yellow.
- Pour the egg mixture into the dry mix and stir gently until just combined, keeping the batter slightly lumpy for texture.
- Gently fold in corn kernels and creamed corn until evenly distributed throughout the batter.
- Heat 2 inches of vegetable oil in a heavy pot to 350°F, testing with a small drop of batter to check for steady sizzling.
- Use two spoons to drop heaping tablespoonfuls of batter into the oil; fry in batches for 2–3 minutes per side until golden.
- Remove nuggets with a slotted spoon, drain on paper towels, and immediately sprinkle with salt to enhance flavor.
- Transfer nuggets to a serving platter and enjoy hot with your favorite dipping sauces like ranch or garlic aioli.
Notes
For extra crunch, let the batter rest for 5 minutes before frying. Leftovers freeze well for up to 1 month.
Nutrition
Calories: 120kcal
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