Corn Nuggets Recipe


  • 2 cups frozen corn kernels, thawed
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup milk
  • 2 large eggs
  • Vegetable oil for frying


  1. Prepare the Corn Mixture:
    • In a food processor, pulse 1 cup of the thawed corn until coarsely chopped. Leave the other cup of corn kernels whole.
  2. Combine Dry Ingredients:
    • In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and black pepper.
  3. Mix Wet Ingredients:
    • In another bowl, whisk together milk and eggs until well combined.
  4. Combine Wet and Dry Ingredients:
    • Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Add Corn:
    • Fold in both the chopped and whole corn kernels into the batter.
  6. Heat Oil:
    • In a large, deep skillet or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C).
  7. Form Nuggets:
    • Using a spoon or your hands, drop spoonfuls of the corn batter into the hot oil, forming nugget-sized portions.
  8. Fry Until Golden:
    • Fry the corn nuggets until they are golden brown, turning occasionally to ensure even cooking. This usually takes about 2-3 minutes per side.
  9. Drain and Serve:
    • Once the corn nuggets are golden and crispy, use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain any excess oil.
  10. Serve Warm:
    • Serve the corn nuggets warm, and optionally with a dipping sauce such as ranch dressing or ketchup.
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