Corn Nuggets Recipe

Mix dry ingredients

In a medium bowl whisk together 1/2 cup corn meal, 1/2 cup all-purpose flour, 1 tsp baking powder, 1 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper until evenly combined.

Combine wet ingredients

In a separate bowl beat 1 egg lightly, then whisk in 1/2 cup milk and 2 tablespoons sour cream (or yogurt) until smooth.

Pour wet ingredients into the dry mixture and stir just until combined. Do not overmix; a few small lumps are fine. The batter should be thick but spoonable—if too thick, add up to 1 tablespoon more milk.

Fold in 1 cup whole kernel corn and 1/4 cup creamed corn into the batter until evenly distributed.

Add 2 tablespoons finely chopped green onion, optional 1 teaspoon finely chopped jalapeño, and 1/4 cup shredded cheddar (if using). Stir gently to combine so the corn and mix-ins remain suspended in the batter.

Set up dredging station: combine 1/4 cup all-purpose flour with 1 tablespoon cornstarch and 1/2 teaspoon smoked paprika in a shallow bowl. Stir to blend.

Heat 2 cups vegetable oil in a heavy-bottomed skillet or Dutch oven over medium heat. Heat until the oil reaches 350°F (175°C) or a small drop of batter sizzles and rises immediately. Maintain temperature between 325–350°F while frying.

Working in small batches, use two spoons or a small cookie scoop to drop rounded tablespoon-sized portions of the batter into the dredge flour, coating lightly on all sides. Shake off excess flour and carefully lower nuggets into the hot oil, spacing them so they don't touch.

Fry for 2 to 3 minutes per side, turning once with a slotted spoon, until golden brown and crisp. Total frying time per batch will be about 4–6 minutes depending on size. Adjust heat as needed to avoid burning; if the outside browns too quickly, lower the heat a bit.

Use a slotted spoon to transfer cooked nuggets to a wire rack set over a baking sheet or to paper towel-lined plate to drain. Sprinkle lightly with a pinch of salt immediately while hot.

After frying all the batter, sprinkle chopped fresh parsley (about 1 tablespoon) over the nuggets and serve with lime wedges for squeezing.

Serve warm with about 1/2 cup ranch or spicy mayo for dipping. These are best eaten the same day for maximum crispness.