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A plate of golden corn nuggets sprinkled with corn kernels, served on a wooden tray. Nearby, brown dipping sauce bowls and parsley add fresh accents.

Corn Nuggets

Jennifer Allen
Golden Corn Nuggets remind me of long summer evenings at my grandmother’s house, where everything smelled like fried corn and sweet tea. These little bites are crispy on the outside and soft and warm on the inside, perfect for dipping or snacking straight from the plate. They may be small, but they bring big comfort, just like every good Southern dish should.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 1 Serving
Calories 1065 kcal

Equipment

Ingredients
  

  • Canola oil for frying
  • 1 cup about 4 1/4 oz all-purpose flour
  • 2 teaspoons granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt plus more for sprinkling
  • 1/2 cup whole milk
  • 2 tablespoons salted butter melted
  • 1 large egg
  • 2 cups frozen yellow corn
  • Barbecue sauce or Alabama white sauce for serving

Instructions
 

  • Pour canola oil into a Dutch oven until it’s about one inch deep. Turn on the stove and heat the oil over medium heat. Use a thermometer to check when the oil hits 350°F. While it heats, line a baking sheet with a wire rack and set it aside.
  • In a medium mixing bowl, stir together the flour, sugar, baking powder, and salt until well combined. Set this bowl aside for now.
  • In another bowl, whisk the milk, melted butter, and egg until smooth. Make sure everything is well blended.
  • Pour the wet mixture into the dry ingredients. Add in the thawed, drained corn. Stir everything together gently. It’s okay if there are a few lumps, don’t mix too hard.
  • Use a small spoon or cookie scoop to drop the batter gently into the hot oil. Work in small batches so the oil stays hot and the nuggets cook evenly.
  • Fry the nuggets for about four to five minutes. Turn them every now and then so all sides get golden and crispy. Keep a close eye on them so they don’t burn.
  • Use a slotted spoon to lift the nuggets out of the oil. Place them on the wire rack to drain any extra oil. Sprinkle a bit of salt on top while they’re still hot.
  • Repeat the frying steps with the rest of the batter. Adjust the heat as needed to keep the oil at the right temperature. Serve the nuggets hot with your favorite dipping sauce.

Nutrition

Serving: 1servingCalories: 1065kcalCarbohydrates: 167gProtein: 33gFat: 40gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 239mgSodium: 3042mgPotassium: 923mgFiber: 20gSugar: 32gVitamin A: 1945IUVitamin C: 17mgCalcium: 507mgIron: 7mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword Corn Nugget, Easy Snacks, Fried Corns, Southern Appetizers
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