If you're looking for a snack that’s both comforting and fun to eat, these crispy corn nuggets are a must-try. They combine sweet corn with potatoes, gooey mozzarella, and breadcrumbs to create a crispy crunch snack that's out-of-this-world good. These nuggets are perfect for parties, game days, get-togethers, or anytime really. Best of all, they’re super easy to make too.
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My Take on Crispy Corn Nuggets
The first time I made these crispy corn nuggets, I was surprised at how quickly they disappeared from the plate.
There’s something about the combination of creamy and crispy textures that makes them super satisfying to eat. I'd even go as far as saying there's something addicting about 'em.
On top of being delicious, they're also incredibly versatile. You can easily adjust the seasoning or add in extra ingredients like chopped herbs or a bit of spice to suit your taste.
With that said, the nuggets are just as delicious on their own as they are with a dipping sauce.
Ingredients
Here’s what you’ll need to make these crispy corn nuggets:
- 250g mozzarella, grated
- 1 cup potatoes, boiled and mashed
- ¾ cup corn kernels, boiled
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ½ cup all-purpose flour
- ½ cup cornstarch
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup-1 cup water
- 1-2 cups breadcrumbs
- Vegetable oil for frying
How to Make Crispy Corn Nuggets
Just 5 simple steps are all you have to follow to make these delicious corn nuggets.
Step One: Prepare the Filling
In a large bowl, combine the grated mozzarella, mashed potatoes, corn kernels, salt, and pepper. Mix until well combined.
Press the mixture into a lined 9x9-inch baking dish and freeze for 30 minutes.
Step Two: Make the Batter
In a bowl, mix the flour, cornstarch, salt, and pepper. Gradually pour in water while whisking until you get a smooth batter. Place the breadcrumbs in another bowl.
Step Three: Form the Nuggets
Remove the baking dish from the freezer and flip it onto a chopping board. Remove the cling film and slice the mixture into 20 equal nuggets.
Step Four: Coat the Nuggets
Dip each nugget into the batter, then coat it with breadcrumbs.
Repeat the process by dipping the nugget back into the batter and then into the breadcrumbs for a double coating.
Step Five: Fry the Nuggets
Heat the vegetable oil in a frying pan over medium-high heat until it reaches 375°F. Fry the nuggets in batches for 2-3 minutes per side until golden brown.
Transfer to a tray lined with paper towels to drain excess oil. Serve immediately, garnished with chopped parsley.
FAQs About Crispy Corn Nuggets
Can I make these nuggets ahead of time?
Yes, you can prepare the nuggets up to the frying step and freeze them. When you’re ready to serve, fry them directly from the freezer; just add an extra minute or two to the frying time.
What dipping sauces go well with these nuggets?
These nuggets are versatile and pair well with a variety of dipping sauces. Ranch, honey mustard, or a spicy mayo are all great options.
How to Store and Reheat Corn Nuggets
If you have leftovers, store the nuggets in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 30 days.
To reheat, bake them in the oven at 350°F for 10-15 minutes until they’re warmed through and crispy again.
Expert Tips for Making Crispy Corn Nuggets
- Freeze for Easy Handling: After mixing the filling, press it into a lined baking dish and freeze for about 30 minutes. This makes it much easier to slice and handle when forming the nuggets.
- Double Coat for Extra Crunch: For the best crunch, dip the nuggets in the batter and breadcrumbs twice. This double coating ensures they stay crispy even after frying.
- Fry in Batches: To maintain the oil temperature and achieve even frying, cook the nuggets in small batches. Overcrowding the pan can lower the temperature and result in soggy nuggets.
- Serve Immediately: These nuggets are best enjoyed right after frying when they’re hot and crispy. If you need to make them ahead, you can keep them warm in the oven, but they’re at their best fresh out of the fryer.
My Final Thoughts
These crispy corn nuggets are a delightful snack that’s easy to make and always a hit.
Whether you’re serving them at a party or enjoying them as a cozy treat at home, they’re sure to please.
Anyway, I hope you enjoy making - and eating - these nuggets as much as I/we do.
As always, let me know how they turn out for you in the comments below!
More Corn Recipes to Try
If you’re looking for more corn-forward recipes, I've got you covered!
Give one of these a shot next:
- Wingstop corn
- Cajun corn on the cob
- Crockpot Mexican street corn dip
- Jiffy corn casserole
- Cornbread pudding
Crispy Corn Nuggets Recipe
If you're looking for a snack that’s both comforting and fun to eat, these crispy corn nuggets are a must-try. They combine sweet corn with potatoes, gooey mozzarella, and breadcrumbs to create a crispy crunch snack that's out-of-this-world good. These nuggets are perfect for parties, game days, get-togethers, or anytime really. Best of all, they’re super easy to make too.
Ingredients
- 250g mozzarella, grated
- 1 cup potatoes, boiled and mashed
- ¾ cup corn kernels, boiled
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ½ cup AP flour
- ½ cup cornstarch
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup-1 cup water
- 1-2 cups breadcrumbs
Instructions
1. To a large bowl, add the mozzarella cheese, mashed potatoes, corn kernels, salt and pepper. Mix until well combined.
2. Line 9x9 inch baking dish with cling film. Transfer the mixture to the lined baking dish and press it down. Transfer the dish to the freezer for 30 minutes.
3. Prepare the batter by mixing flour, corn starch, salt, and pper in a bowl. pour the water gradually while whisking until a smooth batter forms. Add the bread crumbs to another bowl.
4. Remove the baking dish from the freezer and flip it onto a chopping board. Remove the cling film and slice into 20 equal nuggets.
5. Working with 1 piece at a time, dip the nugget into the batter, then coat in the breadcrumbs, then dip in the batter, then coat with the breadcrumbs again. Repeat with the remaining pieces.
6. Add 2-3 cups of vegetable oil to a frying pan over medium high heat. Once the oil reaches 375F, fry a few pieces at a time until golden on both sides. Transfer to a tray lined with paper towels. Repeat with the remaining pieces.
7. Garnish with chopped parsley and serve immediately!
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 117Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 217mgCarbohydrates: 16gFiber: 1gSugar: 1gProtein: 5g
Rob
Absolutely delicious!!
Jason
The corn nuggets were so good!