Corn Nuggets

My crispy corn nuggets cook takes less than 10 minutes to make and are seriously addictive. They use simple, everyday ingredients. Watch the video below to see how I make it in my kitchen!

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 32kcal

Author Arman Liew

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 shortening melted
12 ounces canned corn drained
1-2 cups oil to deep fry

Instructions

Heat oil in a heavy pot or deep fryer to until it reaches a temperature of 180C/350F.
Combine flour, baking powder, salt, and sugar in a medium bowl.
In a separate bowl, whisk the egg, milk, and shortening. Combine the wet mixture with the dry mixture. Fold through the corn.
Drop the nugget batter by spoonfuls into the hot oil. Fry until golden, around 2-2 1/2 minutes.
Remove the nuggets from the oil and place them on a paper towel to drain. Serve immediately.

Video

Notes

Oven baked corn nuggets: Preheat the oven to 200C/400F and bake these for 11-12 minutes on a lined baking sheet greased with cooking spray or until they become golden brown to dish out and serve.

Air fryer corn nuggets: Once the nuggets are prepped, place them in a greased air fryer basket and air fry at 200C/400F for 10 minutes, flipping halfway through.

TO STORE: Put cooked nuggets in an air-tight container to store in the refrigerator for up to 3 days.

TO FREEZE: Place leftovers in a ziplock bag and store in the freeze for up to 3 months.

TO REHEAT: You can reheat corn nuggets in the oven, air fryer, or skillet. Do not microwave them or else they will be soggy.

Nutrition