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.
Table of Contents
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.
Step 1: Prep Corn Nugget Ingredients & Tools
- 1 cup creamed corn
- 1 cup canned whole kernel corn, drained
- 1/4 cup yellow cornmeal + 1 Tbsp (for the flour mixture)
- 3 tbsp. fresh parsley, chopped (optional)
- 1/2 cup all-purpose flour
- ½ tsp. salt
- ¼ tsp. pepper
- ¼ cup milk
- 1 egg
- 3 cups canola oil (approximately – for frying)
- Large frying pan
- Baking sheet
- Wax paper
- Spider strainer
- Baking grid
- Paper towel
Step 2: Combine the Corns
In a medium bowl, add the creamed corn, whole kernel corn, 1/4 cup yellow cornmeal and chopped parsley. Mix well.
Step 3: 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 4: Prepare Breading
In a small bowl, combine the remaining 1 tbsp. of corn meal with the flour, salt and pepper. In a separate small bowl, whisk the milk and egg together.
Step 5: Dip the Frozen Nuggets into the Egg Mixture
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 6: Dip the Nuggets into the Flour Mix
Next, coat them with the dry flour mixture.
Step 7: 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 8: 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 9: Cool & Serve!
They will be hot inside, so let them cool for a few minutes. Serve with a dipping sauce, if desired.
Tips & Tweaks
When it comes to the best tips on how to make corn nuggets, they are 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, 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.
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.
If you would like your corn nuggets to be a little more on the sweet side, use canned sweet corn kernels.
Nuggets go well with a dipping sauce, and for these corn nuggets, you can go with honey mustard, ketchup, honey, or hot sauce for an extra spicy zing.
What dip will you serve with your homemade corn nuggets? Let us know your ideas in the comments and please share the recipe!
How to Make Corn Nuggets
Ingredients
- 1 cup creamed corn
- 1 cup canned whole kernel corn - drained
- ¼ cup yellow cornmeal - + 1 Tbsp. for the flour mixture
- 3 tbsp. fresh parsley - chopped
- ½ cup all-purpose flour
- ½ tsp. salt - or to taste
- ¼ tsp. 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.1 cup creamed corn, 1 cup canned whole kernel corn, 3 tbsp. fresh parsley
- 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 tbsp. of corn meal with the flour, salt and pepper. In a separate small bowl, whisk the milk and egg together.½ cup all-purpose flour, ½ tsp. salt, ¼ tsp. pepper, ¼ cup milk, 1 egg
- 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.3 cups canola oil
- 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
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.
Hungry for more? Try our Peach Tarte Tatin