Corn Nuggets
These crispy corn nuggets are easy to make and full of crisp tender corn. Perfect as a snack or appetizer!
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Servings: 8
Ingredients
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- 1 teaspoon granulated sugar
- 1 large egg
- ½ cup whole milk
- 1 tablespoon butter melted
- 16 ounces whole kernel corn
- Oil for frying
Instructions
- Combine the flour, baking powder, garlic powder, salt, cayenne pepper, and sugar in a mixing bowl. Whisk to combine.
- In a different bowl, lightly beat the egg. Then add the milk and melted butter. Stir to combine.
- Pour the wet ingredients into the flour mixture. Stir until just mixed.
- Fold in the corn until combined.
- Heat 1-2 inches of oil in a pan to 360F.
- Drop large spoonfuls of corn nugget batter into the oil. Only drop 4-5 at a time so you don’t lower the temperature of the oil too much.
- Deep fry for 2-3 minutes on each side or until a light golden brown.
- Remove and drain on a plate lined with paper towels.
- Continue with remaining corn nugget batter.
- Enjoy warm.
Notes
- If using canned corn, drain and rinse the corn before using.
- Measure the flour by spooning it into the measuring cup. Too much and they will be doughy.
- Be sure the oil is completely heated before you start. Use a thermometer to keep the temperature steady while frying the nuggets. Cooler oil makes them greasy. A cast iron skillet is great for holding the heat.
- Only drop 4-5 at a time so you don’t lower the temperature of the oil too much.
- Remove them with a slotted spoon and drain either on paper towels or on a wire cooling rack so the oil drains away.
Nutrition
Calories: 132kcal | Carbohydrates: 21g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 317mg | Potassium: 118mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg