Corn Nuggets (Easy 20-Minute Snack)
These easy 20-minute corn nuggets are so good that you'll never want to go back to store-bought again! Made with just a few simple ingredients, they're crispy on the outside and perfectly moist on the inside.
Servings: 12 servings
Calories: 201kcal
Ingredients
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 ½ teaspoon baking powder
- 2 eggs beaten
- ¾ cup milk
- ¼ cup heavy cream
- 2 tablespoon shortening
- 2 cans corn rinsed and drained
- oil for frying
Instructions
- Whisk together the flour, salt, sugar, and baking powder in a medium bowl until well combined.
- In another bowl, whisk the egg, milk, heavy cream, and shortening.
- Now pour the wet mixture into the flour mixture and mix with a spatula or wooden spoon.
- Fold the drained corn kernels into the batter. For better texture you can wrap the bowl with plastic wrap and refrigerate for 1 hour.
- Heat the oil in a deep-fryer or large deep skillet until it reaches 360 degrees Fahrenheit (180 degrees Celcius).
- Use an ice cream scoop to spoon the corn mixture into the oil. Cook for a minute or two until brown, then flip the nuggets to cook the other half until golden brown.
- Remove the golden brown corn nuggets from the hot oil onto a paper towel-lined plate to remove the excess grease.
- Serve immediately with your favorite dipping sauce.
Recipe Notes
No stick scoop
If you find the batter sticks to the spoon, dip it into the oil first before the corn mixture or use cooking spray, and it will slide right off into the hot oil.
Making big batches
If you're making a big batch of corn fritters, you'll need to cook in double or triple. To keep the cooked nuggets warm while the remaining corn mixture cooks, line a baking sheet and preheat an oven to 150 degrees Fahrenheit. Place the corn nuggets on the lined baking sheet and keep them warm in the oven.