Introduction
Remember those little golden bites of joy you’d find at parties or family gatherings? The ones that were so perfectly crispy on the outside and bursting with sweet, tender corn on the inside? Well, get ready to recreate that magic right in your own kitchen! These Crispy Corn Nuggets are ridiculously easy to whip up and taste like a little piece of sunshine. I’m so excited for you to try this one!
Why You’ll Love This Recipe
- Fast: Seriously, from start to finish, you’ll be enjoying these delicious nuggets in under 30 minutes. Perfect for a quick snack or appetizer!
- Easy: No fancy techniques here! If you can stir ingredients together and drop spoonfuls into oil, you can make these.
- Giftable: Imagine a cute jar filled with these golden delights for a neighbor or a friend. They make a thoughtful and delicious homemade gift!
- Crowd-pleasing: Kids and adults alike go absolutely nuts for these. They’re the perfect finger food for game nights, potlucks, or just a cozy movie night in.
Ingredients
Here’s what you’ll need to make these little bites of heaven. Don’t worry, most of these are pantry staples!
- 2 cups fresh or frozen corn kernels: The star of the show! If using frozen, no need to thaw them completely.
- 1/2 cup all-purpose flour: This helps bind everything together.
- 1/4 cup cornmeal: For that extra bit of texture and that classic corn flavor.
- 1/4 cup grated Parmesan cheese: Adds a delightful savory note that just makes these irresistible.
- 1 teaspoon baking powder: Our secret to making them light and fluffy, not dense.
- 1/2 teaspoon garlic powder: Just a hint of garlic for a flavor boost.
- 1/2 teaspoon paprika: For a touch of color and mild warmth.
- Salt and pepper to taste: The usual suspects for seasoning!
- 2 large eggs: To help bind all the goodness together.
- 1/4 cup milk: Just enough to get the batter to the right consistency.
- Vegetable oil for frying: You’ll need enough to get a good depth in your pan for that perfect crisp.
How to Make It
Alright, let’s get cooking! Grab your apron, and let’s make some magic happen.
- Mix the Dry Ingredients: In a nice, big bowl, go ahead and dump in your corn kernels, flour, cornmeal, grated Parmesan cheese, baking powder, garlic powder, paprika, salt, and pepper. Give it all a good whisk to combine.
- Whisk the Wet Ingredients: In a separate, smaller bowl, crack your two eggs and pour in the milk. Whisk them together until they’re nicely blended.
- Combine Everything: Now, pour those lovely wet ingredients into the bowl with your dry ingredients. Stir gently with a spoon or spatula until everything is just combined. It’s super important not to overmix here! We want tender nuggets, not tough ones. A few little lumps are totally fine.
- Heat the Oil: Grab a deep skillet or a medium-sized pot. Pour in enough vegetable oil so it’s a few inches deep. Heat it up over medium-high heat until it reaches about 350°F (175°C). If you don’t have a thermometer, a good test is to drop a tiny bit of batter in; it should sizzle immediately.
- Fry ‘Em Up! Now for the fun part! Carefully drop spoonfuls of your corn mixture into the hot oil. Don’t overcrowd the pan – give those nuggets some space to get nice and crispy.
- Get Them Golden: Let them fry for about 3-4 minutes on each side. You’re looking for a beautiful golden-brown color all around.
- Drain the Goodness: Using a slotted spoon, carefully lift the crispy corn nuggets out of the hot oil. Place them on a plate lined with paper towels to soak up any extra oil.
- Serve and Enjoy! These are best served hot and fresh, right out of the pan. Grab your favorite dipping sauce and dig in!
Substitutions & Additions
Feeling creative? These nuggets are pretty forgiving! Here are a few ideas to make them your own:
- Spice it Up: Add a pinch of cayenne pepper or red pepper flakes to the dry ingredients for a little heat.
- Cheesy Variations: Swap the Parmesan for shredded cheddar, Monterey Jack, or even a spicy pepper jack cheese for a different flavor profile.
- Herbal Notes: Mix in a tablespoon or two of finely chopped fresh chives or parsley for a burst of freshness.
- Sweet Corn: If you can find them, fresh sweet corn kernels will give you the sweetest, most tender results.
- No Milk? A bit of water or even buttermilk will work in a pinch.
Tips for Success
A few little tricks will make these corn nuggets even more amazing!
- Don’t Overmix: I know I said it before, but it’s worth repeating! Overmixing develops the gluten in the flour, leading to tougher nuggets.
- Oil Temperature is Key: If your oil isn’t hot enough, your nuggets will absorb too much oil and be greasy. If it’s too hot, they’ll burn before they cook through. Keep an eye on that temperature!
- Work in Batches: Frying in batches ensures the oil temperature stays consistent and your nuggets get nice and crispy, not soggy.
- Prep Ahead: You can mix the dry ingredients together in a zip-top bag and store them at room temperature for up to a week. When you’re ready to make them, just whisk the wet ingredients and combine.
- Dipping Sauces: These are fantastic with ranch dressing, honey mustard, ketchup, or even a spicy aioli!
How to Store It
While these are undeniably best fresh, you might have a few stragglers (though I doubt it!).
Refrigeration: Store any leftover corn nuggets in an airtight container in the refrigerator for up to 2-3 days. They will lose some of their crispiness.
Reheating: To bring back some of that crunch, reheat them in a single layer on a baking sheet in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until warmed through and slightly crisped. You can also air fry them!
FAQs
Can I bake these instead of frying them?
While frying gives them their signature crispiness, you can try baking them! Arrange them on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through. They won’t be quite as crispy as fried, but they’ll still be delicious!
Can I make the batter ahead of time?
It’s best to make the batter right before frying. The baking powder starts to react as soon as it hits the wet ingredients, so letting it sit for too long can make your nuggets less fluffy.
What kind of oil is best for frying?
A neutral-flavored oil with a high smoke point is ideal. Vegetable oil, canola oil, or peanut oil are all great choices.
Crispy Corn Nuggets
Equipment
- Large bowl
- Small bowl
- Whisk
- Spoon
- Spatula
- deep skillet
- medium-sized pot
- Slotted spoon
- Plate lined with paper towels
Ingredients
Main ingredients
- 2 cups corn kernels fresh or frozen, if frozen no need to thaw completely
- 0.5 cup all-purpose flour
- 0.25 cup cornmeal
- 0.25 cup grated Parmesan cheese
- 1 teaspoon baking powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- salt to taste
- pepper to taste
- 2 large eggs
- 0.25 cup milk
- vegetable oil for frying, enough for a few inches deep
Instructions
- In a large bowl, combine corn kernels, flour, cornmeal, grated Parmesan cheese, baking powder, garlic powder, paprika, salt, and pepper. Whisk to combine.
- In a separate small bowl, whisk together the eggs and milk.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix. A few lumps are okay.
- Heat vegetable oil in a deep skillet or medium-sized pot over medium-high heat until it reaches about 350°F (175°C). Test by dropping a small amount of batter; it should sizzle immediately.
- Carefully drop spoonfuls of the corn mixture into the hot oil, being careful not to overcrowd the pan.
- Fry for 3-4 minutes on each side, until golden brown.
- Using a slotted spoon, remove the nuggets from the oil and place them on a plate lined with paper towels to drain.
- Serve hot and fresh.