EvanSeeker
Culinary Explorer
Get ready to crunch on these homemade Corn Nuggets! 
Crispy on the outside, tender on the inside—perfectly fried to golden perfection. They're easy to whip up and make a delicious snack or side dish for any occasion. Make a batch, and watch them disappear
Corn Nuggets Recipe
Ingredients:
Crispy on the outside, tender on the inside—perfectly fried to golden perfection. They're easy to whip up and make a delicious snack or side dish for any occasion. Make a batch, and watch them disappearCorn Nuggets Recipe
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 large egg
- 1/2 cup milk
- 1 tablespoon melted shortening
- 12 oz canned corn, drained
- 1-2 cups oil for deep frying
- Prepare for Frying:Heat oil in a heavy pot or deep fryer until it reaches 180°C/350°F.
- Mix Dry Ingredients:In a medium bowl, combine flour, baking powder, salt, and sugar.
- Prepare Wet Mixture:In another bowl, whisk together the egg, milk, and melted shortening.
- Combine and Fold:Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in the drained canned corn until evenly distributed.
- Fry the Nuggets:Drop spoonfuls of the nugget batter into the hot oil. Fry until golden brown, about 2-3 minutes, turning occasionally for even cooking.
- Drain and Serve:Remove the corn nuggets from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve immediately while hot and crispy.
- Storage: Store cooked nuggets in an airtight container in the refrigerator for up to 3 days.
- Freezing: Place leftovers in a ziplock bag and freeze for up to 3 months.
- Reheating: Reheat corn nuggets in the oven, air fryer, or skillet to maintain crispiness. Avoid microwaving to prevent them from becoming soggy.
