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.
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.
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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
- 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
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 by rolling them around in it.
Repeat with all nuggets.
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.
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
Corn nuggets are made from 3 different types of corn including creamed corn, corn kernels and cornmeal.
The corn nuggets can be stored in the fridge for up to 3 to 5 days.
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.
Related Vegetarian Snacks to Consider
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📋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
- 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
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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