Corn Nuggets
Crisp on the outside but moist on the inside, these corn nuggets can be ready in less than 15 minutes, making them great for any occasion.
Servings 30
Calories 73kcal
Ingredients
- ¾ cup all-purpose flour
- ½ cup cornmeal
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ cup whole milk
- 2 eggs
- 1 tablespoon unsalted butter, melted
- 2 cups frozen corn, thawed
- 1 quart of vegetable oil
Instructions
- In a large bowl, whisk together the flour, cornmeal, baking powder, garlic powder and salt. Add the milk, eggs and butter and stir to combine. Fold in the corn.
- Add the vegetable oil to a skillet or heavy pot and heat up to 365˚F. Drop batter 1 tablespoon at a time in the oil, about 3-4 at once. Fry for 2-3 minutes or until golden brown, flipping over once. Drain on a paper towel-lined plate and repeat.
Notes
- Keep the oil temperature consistent throughout the frying process. Fluctuating temperatures can lead to uneven cooking and less crispiness. Adjust the heat as needed to maintain the desired frying temperature.
- Use a cookie scoop so the size of the nuggets stays consistent.
- Fry the nuggets in small batches to avoid overcrowding, which can lead to uneven frying.
- After frying, place the nuggets on paper towels or a wire rack to drain excess oil.
Nutrition
Serving: 1nugget | Calories: 73kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 14mg | Sodium: 86mg | Potassium: 58mg | Fiber: 0g | Sugar: 1g