These crispy, golden bites of sweet corn goodness are the perfect snack or side dish! Light, crunchy, and packed with flavor, they pair wonderfully with honey butter, ranch, or a sprinkle of powdered sugar.
Ingredients:
- 2 cups frozen or fresh corn kernels (thawed if frozen)
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder (optional)
- 1/4 tsp paprika (optional)
- 1 egg, beaten
- 1/4 cup milk
- 1 tbsp sugar (for a touch of sweetness)
- 1 tbsp melted butter
- Oil for frying (vegetable or canola)
Directions:
- Prepare the batter:
In a large bowl, mix flour, cornmeal, baking powder, salt, pepper, garlic powder, and paprika. - Combine wet ingredients:
In a separate bowl, whisk together the egg, milk, sugar, and melted butter. - Mix together:
Gradually add the wet ingredients to the dry mixture, stirring until just combined. Fold in the corn kernels. - Chill the mixture:
Cover and refrigerate for about 20–30 minutes to help firm up the batter. - Heat oil:
In a deep pan or skillet, heat about 2 inches of oil to 350°F (175°C). - Fry the nuggets:
Using a spoon or small scoop, drop batter into the hot oil. Fry in batches for about 2-3 minutes per side, until golden brown and crispy. - Drain and serve:
Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. - Enjoy!
Serve warm with honey butter, ranch, or even a dusting of powdered sugar for a sweet twist!
Prep Time: 10 minutes
Chill Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 40 minutes
Calories and Servings:
Makes about 20 nuggets
Approximately 50–60 calories per nugget
Tip: Want extra cheesy nuggets? Add 1/2 cup shredded cheddar cheese to the batter for a gooey, cheesy twist!