These ultra crispy corn nuggets are filled with flavor and are sure to satisfy your crunchy cravings. Whip them out at a party - or as a snack for your family - and they'll ask what restaurant you got them at! The best part is that they couldn't be simpler to make, and your efforts will be heavily rewarded.
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THE BEST CORN NUGGETS RECIPE
These corn nuggets, also known as corn fritters, are the epitome of an indulgent snack. They're creamy on the inside with a crispy golden brown exterior that is fried to perfection.
And, I have a feeling that they'll quickly become your new favorite crunchy and salty snack - they've definitely become one of mine. There's just no other fried food that compares to what you get in these little bites of deliciousness.
Plus, as I just mentioned, this corn nuggets recipe couldn't be easier to make. Just a few simple steps are all you need to follow to make ' em and they're ready in under 30 minutes!
The hardest part will be waiting for them to cool down before devouring the crispy fried corn nuggets.
Now, they are really delicious on their own, but if you want, you can totally dip them in something! My favorite sauce is the chipotle mayo from this fried pickles recipe, but they also go great dipped in some ketchup, BBQ sauce, or even this tiger sauce.
Ok, so as I alluded to earlier, this corn fritter recipe is as simple as could be.
In fact, as far as ingredients go, you probably already have most - if not all - of the ingredients required in your pantry!
I seriously always have these ingredients lying around, making it an even more convenient recipe. And you can use the main ingredients in this recipe to make these fried jalapenos too! That's a win-win in my book.
Anyway, here are the ingredients you'll need for this corn nuggets recipe:
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 2 ½ tsp baking powder
- 2 medium eggs, beaten
- ¾ cup milk
- ¼ cup heavy cream
- 2 tbsp butter, melted
- 2 cans corn, rinsed and drained
- Oil, for frying
My favorite part about this recipe is how easy it is to make small adjustments that make these corn nuggets take on a different flavor.
By the way, adding a touch of spice to your flour blend will take the corn fritters up a notch. I recommend a dash of paprika, some smoked sea salt, or maybe even a touch of cayenne if you want it to be super spicy!
If you like ranch, a dash of the Hidden Valley Ranch seasoning is a delicious touch to these already delicious corn nuggets.
How to Make Corn Nuggets
With a couple of bowls and common kitchen utensils, you can easily make these corn fritters in no time at all.
Oh, and this corn nugget recipe will yield 15-20 corn nuggets, depending on how large you make them. So if you're serving them as an appetizer for a party, I'd consider doubling the recipe because they'll be gone in a flash!
Lastly, please note that once you have combined all of the ingredients for your corn nuggets, you will need to refrigerate the mixture for at least 1 hour, so plan accordingly.
Now, let's get to cooking!
Step 1: Mix the Dry Ingredients
First, take out a large bowl, add the flour, salt, sugar, and baking powder, and whisk everything until well combined.
Then, take out another bowl, and whisk together the egg, milk, heavy cream, and shortening.
Pour the wet mixture into the bowl of dry ingredients and mix them together with a rubber spatula until a batter-like consistency forms.
Next, fold in the drained corn kernels until just combined with the batter, and then refrigerate this mixture for 1 hour.
Step 2: Fry the Corn Nuggets
So, after an hour is up, take out a large pot, or a deep fryer if you have one.
Now, add the oil to whatever you're using and heat it until it reaches 350°F (175°C).
If you're using a large pot, make sure to add enough oil to submerge the corn nuggets fully.
Once the oil is hot, use a cookie scooper or spoon to scoop about 1-2 tablespoon-sized corn batter into the oil.
Flip the nuggets occasionally to ensure even cooking and fry until the corn nuggets are golden brown.
Step 3: Serving
After the corn fritters are nice and golden-brown, add them to a large plate or baking sheet lined with paper towels to remove excess grease.
And there you have it! Surprisingly simple and sure to impress just about anyone who tries these.
By the way, as soon as your corn nuggets are cooled off, they're ready to be enjoyed!
How to Store and Reheat Corn Nuggets
As I mentioned, this recipe will make 15-20 corn nuggets. So, if you're serving them as an appetizer or as a snack for a group, you might need to double or triple the recipe
And if you can't finish all of these the corn nuggets, they're pretty delicious stored and reheated. You can keep them in an airtight container in the fridge for about 3 days or in the freezer for up to 3 months.
To reheat, for the best results, reheat in the oven. Warm at 375°F for 10-15 minutes, or until thoroughly heated. Or if you want, there are multiple other ways to reheat the corn fritters.
Wrapping it Up
Well, that is how to make corn nuggets that are super crispy, crunchy, salty, and addictively delicious.
Whether you're making these for a birthday party, family gathering, holiday, or just a Tuesday, these corn nuggets will satisfy everyone and have them coming back for more.
Anyway, I hope you like this corn nuggets recipe as much as me and everyone who tries it does.
If you make it, leave a comment below and let me know how it went!
Also, be sure to check out our Youtube channel, where we are constantly posting super easy and delicious recipes!Print
Corn Nuggets Recipe
These ultra crispy corn nuggets are filled with flavor and are sure to satisfy your crunchy cravings. Whip them out at a party or as a snack for your family, and they'll ask what restaurant you got them at! The best part is that they couldn't be simpler to make, and your efforts will be heavily rewarded.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 20 corn nuggets 1x
- Category: Appetizer/Snack
- Method: Frying
- Cuisine: American
2 cups all-purpose flour
1 tsp salt
1 tbsp granulated sugar
2 ½ tsp baking powder
2 medium eggs, beaten
¾ cup milk
¼ cup heavy cream
2 tbsp butter, melted
2 cans corn, rinsed and drained
Oil, for frying
- In a large bowl, whisk together the flour, salt, sugar, and baking powder until well-combined.
- In another bowl, whisk together the egg, milk, heavy cream, and shortening. Pour this mixture into the flour mixture and mix together with a rubber spatula. Fold in the drained corn kernels until just combined. Refrigerate for 1 hour.
- Using a deep fryer or a large pot, heat up the frying oil until it reaches 350°F. Once hot, use a scoop to spoon the corn batter into the oil. Stir occasionally to ensure even cooking and fry until the corn nuggets are golden brown.
- Transfer the corn fritters to a large plate or baking sheet lined with a kitchen towel to remove excess grease.
- Serving Size: 1 corn nugget
- Calories: 77
- Fat: 2
- Carbohydrates: 11
- Protein: 2
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