Corn Nuggets

These crispy corn nuggets cook in 10 minutes and are seriously addictive. They use simple, everyday ingredients and make a fantastic appetizer, snack, or side dish. 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, or butter
12 ounces canned corn drained
1 cup oil choose a high smoke point oil like vegetable, peanut, or

Instructions

Heat oil in a heavy pot or deep fryer until it reaches a temperature of 350°F (180°C). Ensure it does not go above 1 1/2-inches.
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 for a minute on both sides until golden.
Remove the nuggets from the oil and place them on a wire rack to drain excess oil before serving.

Video

Notes

Oven baked corn nuggets: Preheat the oven to 400°F 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 400°F for 10 minutes, flipping halfway through.
Leftovers: Keep in the fridge for up to 3 days or in the freezer for 3 months.
Reheating leftovers: I recommend reheating corn nuggets in the air fryer, oven, or back on the skillet. Please do not microwave them, or else they will become soggy.

Nutrition