How to Make Corn Nuggets

5 from 1 vote

How to Make Corn Nuggets

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.

Prep Time20

Cook Time6

Chill Hours2

Total Time2 26

Course: Appetizer, Snack

Cuisine: American

Diet: Vegetarian

Servings: corn nuggets

Calories: 82kcal

Author: Joss Dyckson

Equipment

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

US Customary - Metric

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.

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