Every summer, like clockwork, I find myself craving the golden crunch of these delightful corn nuggets. They remind me of those carefree days at the county fair, where the air is thick with laughter and the smell of deep-fried everything. Honestly, there’s something magical about biting into that crispy exterior only to discover the soft, sweet burst of corn inside—pure bliss in nugget form.
Steps
- In a medium bowl, mix together the flour, baking powder, garlic powder, salt, cayenne (if using), and sugar. Ensure the ingredients are well combined.
- In another bowl, whisk the egg, milk, and melted butter until they are fully blended.
- Combine the wet mixture with the dry ingredients, stirring until just mixed. Be careful not to overmix, then fold in the drained corn.
- Heat oil in a heavy pot over medium heat until it reaches 350°F.
- Drop 4-5 spoonfuls of batter into the hot oil in batches. Fry each batch for 2-3 minutes until the nuggets are golden brown.
- Use a slotted spoon to remove the nuggets from the oil and place them on a paper towel-lined plate to drain excess oil. Garnish with parsley and serve immediately.
Ingredients
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon cayenne pepper (optional)
- ½ teaspoon granulated sugar
- 1 large egg, at room temperature
- ½ cup (122.5 g) whole milk
- 1 tablespoon unsalted butter, melted
- 1 can (15.25 ounces) sweet corn, drained (approximately 1 ½ cups kernels)
- Vegetable oil, for frying
- Parsley, for garnish
FAQ
- Can I use fresh or frozen corn instead of canned corn?
- Yes, you can use fresh or frozen corn as a substitute for canned corn. Ensure the corn is thawed and drained if using frozen, and you will need about 1 1/2 cups of corn kernels for the recipe.
- How far in advance can I prepare the batter?
- The batter can be made up to 24 hours ahead of time and stored in the refrigerator. For optimal results, add the corn kernels right before frying the nuggets.
- What are some serving suggestions for corn nuggets?
- Corn nuggets are versatile and can be served with a variety of dipping sauces such as ranch, aioli, or bang bang sauce. They make a great side dish with meats like chicken or steak, or can be served as an appetizer alongside other finger foods.
- How should I store and reheat leftover corn nuggets?
- Store leftover corn nuggets in an airtight container in the refrigerator for up to 3 days. To reheat, use the oven for the best texture, as the microwave may make them less crispy. Corn nuggets can also be frozen for up to 1-2 months and reheated directly from the freezer in the oven.
- What type of oil is best for frying corn nuggets?
- Vegetable or canola oil is recommended for frying corn nuggets due to their high smoke point and neutral flavor.
Tips
- Prepare Batter Ahead: You can make the batter up to a day in advance and store it in the fridge. Just make sure to add the corn kernels only when you’re ready to fry, ensuring the freshest taste and texture.
- Serve with Variety of Dips: Enhance the flavor of your corn nuggets by serving them with a selection of dipping sauces such as ranch, aioli, or sweet chili sauce for an added burst of flavor.
- Reheat for Crispiness: To maintain their crispy texture, reheat leftover corn nuggets in the oven rather than the microwave. This will help to keep them crunchy and delicious.
- Experiment with Spices: If you prefer a bit more kick, try adding extra garlic powder, smoked paprika, or cayenne pepper to the batter to enhance the flavor profile of the nuggets.
Equipment
- Heavy pot or deep fryer for frying.
- Cooking thermometer to ensure the oil reaches the correct temperature (350°F).
- Slotted spoon for removing the nuggets from the oil.
