Description
These crispy and golden Corn Nuggets are a delightful snack or appetizer, featuring a crispy fried exterior and sweet, tender corn inside. Perfectly seasoned and served with your favorite barbecue or Alabama white sauce, they make a crowd-pleasing treat in just 35 minutes.
Ingredients
Scale
For the Corn Nuggets
- Canola oil, for frying
- 1 cup all-purpose flour
- 2 tsp granulated sugar
- 1 tsp baking powder
- 1 tsp kosher salt, plus more for sprinkling
- ½ cup whole milk
- 2 Tbsp salted butter, melted
- 1 large egg
- 1 (12-oz) package frozen yellow corn, thawed and drained (about 2â…“ cups)
For Serving (Optional)
- Barbecue sauce or Alabama white sauce
Instructions
- Heat the oil: Heat canola oil in a deep pot to 350°F (175°C) and prepare a wire rack set over a baking sheet for draining excess oil from the nuggets.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt until well combined.
- Mix wet ingredients: In a separate bowl, combine the whole milk, melted salted butter, and large egg, mixing until smooth.
- Combine batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Then fold in the thawed and drained corn gently to maintain texture.
- Fry the nuggets: Drop spoonfuls of the batter carefully into the hot oil in small batches to avoid overcrowding. Fry each batch for about 4 to 5 minutes, turning occasionally, until the nuggets are golden brown and crispy on all sides.
- Drain and season: Using a slotted spoon, transfer the fried nuggets to the wire rack to drain excess oil. Immediately sprinkle with additional kosher salt to taste.
- Repeat and serve: Continue frying remaining batter in batches, then serve the corn nuggets warm with barbecue sauce or Alabama white sauce for dipping.
Notes
- Ensure the oil temperature remains steady at 350°F for even frying and crispiness.
- Do not overmix the batter to avoid tough nuggets; fold ingredients gently.
- Make sure the corn is well drained to prevent soggy nuggets.
- Serve immediately after frying for the best texture and flavor.
- These nuggets can be kept warm in a low oven while frying remaining batches.
