My corn nuggets are super crispy on the outside while being moist in the middle. They cook in just 10 minutes and make the best party appetizer.

If you crave crispy finger food recipes as we do, try my fried chicken wings, popcorn chicken, Japanese spring rolls (Harumaki), or air fryer potstickers.

If you are craving something savory, crispy, and seriously addictive, give my famous corn nuggets a try! This recipe uses simple, budget-friendly ingredients but transforms them into something impressive.

If you are new to corn nuggets, they are variations of the famous South American snack, corn fritters. These are a little different as they are smaller, crispier, and can be flavored in many ways.

Table of Contents

1. Why I love this recipe
2. Key Ingredients
3. How to make corn nuggets
4. Arman’s recipe tips
5. Frequently asked questions
6. What to serve with these
7. Corn Nuggets (Recipe Card)

Why I love this recipe

• Easy to make. All you have to do is mix all the ingredients, make small nuggets, and fry. I promise you, even beginner cooks won’t have any issues.
• Crispy and crunchy. From flavor to texture, these corn nuggets tick all the boxes. 
• Easy to customize. You can change the spices, add more vegetables, or even bake them or air fry them: the possibilities are endless. 
• Multiple cooking methods. While my family and I prefer the classic deep-fried version, I’ve tested cooking these in the oven and the air fryer, so you have options.

Key Ingredients

• Oil. To fry the nuggets. I recommend choosing an oil that has a high smoke point, like peanut oil or canola oil.
• All-purpose flour. White flour is preferred, but wholewheat works, too. To make gluten-free corn nuggets, use gluten-free all-purpose flour.
• Baking powder. A leavening agent that helps the nuggets puff up beautifully.
• Egg. Acts as a binding agent. 
• Milk. I used whole milk, but use any milk you have on hand.
• Shortening. I find shortening to be the best fat to use as the filling for these nuggets. If you can’t find this, use butter.
• Corn kernels. Either canned or fresh corn works. I tested this recipe with creamed corn but found it had too much moisture to keep things crispy.
• Salt and pepper. To taste.

How to make corn nuggets

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

• Use a thermometer. My #1 tip! The most important factor with deep frying is to make sure the oil is hot enough. If it is too cold, the nuggets will be greasy and a little dense. Use a thermometer to check, and I find that around 350F is the perfect temperature of the oil, with some wiggle room on both ends.
• Don’t overcrowd the pan. My #2 tip. Yes, I want to dive right into the nuggets, but it’s best to cook in batches if your pan is not big enough. This will ensure each nugget cooks on all sides completely.
• Use a slotted spoon. To remove excess grease and oil. These are super affordable and can be found at any mainstream grocery store or online.

Frequently asked questions

What to serve with these

These nuggets are so versatile you can serve them with almost anything or keep them simple with your favorite dipping sauce. Here are some of my family’s favorite pairings:

• With a sauce like big mac sauce, sugar free ketchup, potsticker sauce, or a fry sauce.
• All kinds of potatoes. These include mashed potatoes, air fryer French fries, or stuffed potatoes. 
• With simply cooked protein like air fryer chicken breast, pan seared salmon, skirt steak, or air fryer pork chops. 
• Over a salad like green goddess salad, spinach salad with warm bacon dressing, or kani salad.

Originally published July 2022, updated and republished January 2025