This homemade corn nuggets recipe is a tasty, vegetarian substitute for chicken nuggets; everything, including vegetables, tastes better when it is fried. With three variations of corn, it gives different flavors and texture, while the fried exterior gives the nuggets a good crunch.
Whether you are looking for a vegetarian snack or want to eat something savory and comforting, this is the recipe for you. Here are some tips and information on how to make corn nuggets.
Jump to:
- What are Corn Nuggets?
- Corn Nugget Ingredients
- Step 1: Combine the Corns
- Step 2: Form & Freeze the Nuggets
- Step 3: Prepare Breading
- Step 4: Dip the Frozen Nuggets
- Step 5: Coat the Nuggets With Flour
- Step 6: Fry the Corn Nuggets
- Step 7: Transfer to Baking Grid
- Step 8: Cool & Serve!
- Tips
- Storage
- Serving Suggestions
- FAQ
- Related Vegetarian Snacks to Consider
- 📋Recipe
What are Corn Nuggets?
Corn nuggets are similar to corn fritters: a savory snack that originated from the south. There are other variations of this dish, from Asia’s “pakoras” to Johnny cakes. What makes corn nuggets different from corn fritters are their corn ingredients, shape and preparation.
While corn fritters use corn kernels, are usually flat/round in shape and fried immediately, these corn nuggets are made from corn kernels, creamed corn and cornmeal, are shaped like nuggets and then frozen to keep their shape for frying.
Corn Nugget Ingredients
- 1 cup creamed corn
- 1 cup canned whole kernel corn - drained
- ¼ cup yellow cornmeal + 1 tablespoon (for the flour mixture)
- 3 tablespoons fresh parsley - chopped (optional)
- ½ cup all-purpose flour
- ½ teaspoon salt - or to taste
- ¼ teaspoon pepper
- ¼ cup milk
- 1 egg
- 3 cups canola oil (approximately - for frying)
If you would like your corn nuggets to be a little more on the sweet side, use canned sweet corn kernels. You could even use grilled corn for some smoky flavor.
Step 1: Combine the Corns
In a medium bowl, add the creamed corn, whole kernel corn, ¼ cup yellow cornmeal and chopped parsley. Mix well.
Step 2: Form & Freeze the Nuggets
Line a baking sheet with wax paper and then grease it. Drop the corn mixture by the tablespoonful onto the greased wax paper. Try not to make them too high or the inside won't cook as well. Freeze for at least 2 hours, or until firm.
Step 3: Prepare Breading
In a small bowl, combine the remaining 1 tablespoon of corn meal with the flour, salt and pepper. In a separate small bowl, whisk the milk and egg together.
Step 4: Dip the Frozen Nuggets
Begin heating the canola oil in a large, deep skillet to 350°F. The oil should be about 1” deep. Dip the frozen corn nuggets into the egg-milk mixture.
Step 5: Coat the Nuggets With Flour
Next, coat them with the dry flour mixture.
Step 6: Fry the Corn Nuggets
Carefully place the nuggets in the hot oil (work in batches so that you don’t crowd the pan and cool the oil). Fry until golden brown all over, a few minutes per side.
Step 7: Transfer to Baking Grid
Transfer to a baking grid with paper towels underneath it to catch the grease drippings. Repeat until all of the nuggets are fried.
Step 8: Cool & Serve!
They will be hot inside, so let them cool for a few minutes. Serve with a dipping sauce, if desired.
Tips
When it comes to the best tips on how to make corn nuggets, they include the temperature of the corn nugget and timing of the coating. Keeping the nuggets frozen before breading is a must to keep the wet ingredients intact before frying. As tempting as it is to coat them in the dry flour ahead of time, they will not fry properly when the time comes.
If you coat the nuggets and let them sit too long, the flour will absorb into the nuggets and the nuggets will lose some of their moisture. The flour also crisps up the outside of the corn nuggets and holds the filling in once fried, which is essential in this recipe. So make sure you bread the nuggets just before popping them into the hot oil.
Storage
The corn nuggets can be stored in the fridge for up to 3 to 5 days.
Serving Suggestions
Since corn nuggets are closely related to a southern dish, it makes sense to pair this dish with other southern recipes like fried chicken, pork chops, baked beans, or barbeque ribs.
Nuggets go well with a dipping sauce, and for these corn nuggets, you can go with honey mustard, ketchup, honey, honey dill or hot sauce for an extra spicy zing.
FAQ
Corn nuggets are made from 3 different types of corn including creamed corn, corn kernels and cornmeal.
Corn nuggets can be reheated in the oven at 350°F on a baking sheet until heated through. You can also microwave them but they won't be crispy.
Hungry for more? Try our Peach Tarte Tatin
Related Vegetarian Snacks to Consider
If you tried this homemade corn nuggets recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
How to Make Corn Nuggets
Ingredients
- 1 cup creamed corn
- 1 cup canned whole kernel corn - drained
- ¼ cup yellow cornmeal - + 1 tablespoon for the flour mixture
- 3 tablespoons fresh parsley - chopped
- ½ cup all-purpose flour
- ½ teaspoon salt - or to taste
- ¼ teaspoon pepper
- ¼ cup milk
- 1 egg
- 3 cups canola oil - approximately--for frying
Instructions
- In a medium bowl, add the creamed corn, whole kernel corn, ¼ cup yellow cornmeal and chopped parsley. Mix well.
- Line a baking sheet with wax paper and then grease it. Drop the corn mixture by the tablespoonful onto the greased wax paper. Try not to make them too high or the inside won't cook as well. Freeze for at least 2 hours, or until firm.
- In a small bowl, combine the remaining 1 tablespoon of corn meal with the flour, salt and pepper. In a separate small bowl, whisk the milk and egg together.
- Begin heating the canola oil in a large, deep skillet to 350°F. The oil should be about 1” deep. Dip the frozen corn nuggets into the egg-milk mixture. Then, coat with the dry flour mixture.
- Carefully place the nuggets in the hot oil (work in batches so that you don’t crowd the pan and cool the oil). Fry until golden brown all over, a few minutes per side.
- Transfer to a baking grid with paper towels underneath it to catch the grease drippings. Repeat until all of the nuggets are fried.
- They will be hot inside, so let them cool for a few minutes. Serve with a dipping sauce, if desired.
Equipment
Notes
- The corn nuggets can be stored in the fridge for up to 3 to 5 days.
- They can be reheated in the oven at 350°F on a baking sheet until heated through. You can also microwave them but they won't be crispy.
- Keeping the nuggets frozen before breading is a must to keep the wet ingredients intact before frying.
- If you coat the nuggets and let them sit too long, the flour will absorb into the nuggets and the nuggets will lose some of their moisture. The flour also crisps up the outside of the corn nuggets and holds the filling in once fried, which is essential in this recipe. So make sure you bread the nuggets just before popping them into the hot oil.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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