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    In the Kitch » Recipes » Snacks

    Updated: Jun 15, 2024 · Published: Aug 25, 2021 by Joss Dyckson · This post may contain affiliate links ·

    How to Make Corn Nuggets

    Jump to Recipe
    Corn nuggets on plate with dip and text overlay that says 'corn nuggets'.

    Homemade corn nuggets are a tasty, vegetarian substitute for chicken nuggets; everything, including vegetables, tastes better when it is fried. I will show you how to make corn nuggets at home: with three variations of corn, it gives different flavors and texture, while the fried exterior gives the nuggets a good crunch.

    A woman's hand picking up fried corn nuggets on plate with dip.

    Whether you are looking for a vegetarian snack or want to eat something savory and comforting, this is the recipe for you.

    I have more sweet and savory snacks you might like, such as these chocolate glazed donut holes and tortilla cups.

    Jump to:
    • What are Corn Nuggets?
    • Corn Nugget Ingredients
    • Instructions
    • Joss' Tips
    • Serving Suggestions
    • Recipe FAQs
    • 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, and are sometimes used interchangeably.

    While corn fritters use corn kernels, are usually flat/round like small pancakes and fried immediately, these corn nuggets are made from corn kernels, creamed corn and cornmeal, are shaped like nuggets and then frozen before frying to keep their shape.

    Corn Nugget Ingredients

    Corn nuggets ingredients labeled on light grey background.
    • creamed corn - In a can.
    • whole kernel corn - I buy canned corn and then drain it. You can also use frozen corn that has been thawed in the frige. 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.
    • yellow cornmeal - Cornmeal is a type of flour made from dried corn (maize).
    • all-purpose flour - Flour will help create a crispy outer crust when fried, giving the nuggets their characteristic crunch as well as ensure that the breading stays intact during cooking.
    • milk - Can use skimmed or whole milk.
    • egg - To hold it all together.
    • canola oil - Or peanut oil, for frying.

    *Check recipe card for ingredient amounts.

    Instructions

    Corn nugget mixture in bowl.

    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.

    Raw corn nuggets on baking sheet with wax paper.

    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.

    Raw corn nuggets on baking sheet with wax paper and dipped into egg mixture on spoon.

    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.

    Raw corn nugget dipped in egg mixture on spoon.

    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.

    Raw corn nugget in bowl of flour.

    Step 5: Coat the Nuggets With Flour. Next, coat them with the dry flour mixture by rolling them around in it.

    Raw corn nuggets with flour coating on plate.

    Repeat with all nuggets.

    Golden corn nuggets in frying pan.

    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.

    Corn nuggets on paper towel.

    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.

    Fried corn nuggets on plate.

    Step 8: Cool & Serve! They will be hot inside, so let them cool for a few minutes. Serve with a dipping sauce, if desired.

    Joss' 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.

    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.

    Recipe FAQs

    What are corn nuggets made from?

    Corn nuggets are made from 3 different types of corn including creamed corn, corn kernels and cornmeal.

    How do you store leftover nuggets?

    The corn nuggets can be stored in the fridge for up to 3 to 5 days.

    How do you reheat corn nuggets?

    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.

    Fried corn nuggets on plate with dip and a woman's hand holding a nugget.

    Related Vegetarian Snacks to Consider

    • Cinnamon apple chips in a bowl.
      Cinnamon Apple Chips
    • Vegetarian zucchini crab cakes stacked with a dollop of tartar sauce.
      Vegetarian Zucchini 'Crab' Cakes
    • Crispy kale chips in dish on wooden background.
      How to Make Crispy Kale Chips
    • Grilled bread on outdoor grill with tongs.
      How to Grill Bread

    If you tried this 📋 recipe tutorial for 🌽 How to Make Corn Nuggets 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

    Corn nuggets on plate with dip.

    How to Make Corn Nuggets

    Joss Dyckson
    Homemade corn nuggets are a tasty, vegetarian substitute for chicken nuggets or a delicious, savory snack. I will show you how to make corn nuggets at home: using three variations of corn.
    5 from 1 vote
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    Prep Time 20 minutes mins
    Cook Time 6 minutes mins
    Chill Hours 2 hours hrs
    Total Time 2 hours hrs 26 minutes mins
    Course Appetizer, Snack
    Cuisine American
    Servings 16 corn nuggets
    Calories 82 kcal

    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.
      Corn nugget mixture in bowl.
    • 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.
      Raw corn nuggets on baking sheet with wax paper.
    • 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.
      Raw corn nuggets on baking sheet with wax paper and dipped into egg mixture on spoon.
    • 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.
      Raw corn nugget in bowl of flour.
    • 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.
      Raw corn nuggets in hot oil in frying pan.
    • Transfer to a baking grid with paper towels underneath it to catch the grease drippings. Repeat until all of the nuggets are fried.
      Corn nuggets on paper towel.
    • They will be hot inside, so let them cool for a few minutes. Serve with a dipping sauce, if desired.
      Fried corn nuggets on plate with dip and a woman's hand.

    Equipment

    • Large frying pan
    • Spider strainer

    Notes

    • Storage: The corn nuggets can be stored in the fridge for up to 3 to 5 days.
    • Reheating: 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.
    • Note about freezing the nuggets: Keeping the nuggets frozen before breading is a must to keep the wet ingredients intact before frying.
    • After breading, work quickly. 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

    Calories: 82kcalCarbohydrates: 9gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 11mgSodium: 128mgPotassium: 70mgFiber: 1gSugar: 1gVitamin A: 267IUVitamin C: 5mgCalcium: 11mgIron: 1mg

    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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