Corn Nuggets Recipe

Mix dry ingredients

In a medium mixing bowl combine 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tablespoon granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk together until evenly distributed.

Whisk wet ingredients

In a separate bowl whisk 2 whole eggs until blended. Add 3/4 cup milk and 2 tablespoons melted butter and whisk until smooth.

Pour the wet ingredients into the dry ingredients and stir with a spatula or wooden spoon until just combined. Do not overmix; a few small lumps are fine.

Fold 2 cups corn kernels, 2 tablespoons chopped green onion, and 1/2 cup grated cheese (if using) into the batter. Stir gently to combine so the corn is evenly distributed. The batter should be thick enough to hold mounded spoonfuls; if too thin, add up to 2 tablespoons additional flour.

Prepare for frying: pour about 1 cup vegetable oil into a 10–12 inch skillet (or enough for a 1/4-1/2 inch layer). Heat over medium heat until oil registers 350°F (175°C) on a thermometer or a drop of batter sizzles and becomes golden in about 30 seconds.

Place 1/4 cup extra flour in a shallow dish. Using a tablespoon or small cookie scoop, scoop a level tablespoon of batter and lightly dust the underside in the flour—this helps create a crisp exterior and reduce sticking. Do not fully coat each nugget in flour; light dredging is sufficient.

Fry the nuggets: working in batches (do not overcrowd), gently drop 8–10 batter mounds into the hot oil, spacing them so they do not touch. Use a spatula to flatten slightly into round discs about 1/2 inch thick.

Cook until golden brown on the bottom, about 2–3 minutes, then flip and cook the second side until golden and cooked through, another 2–3 minutes. Adjust heat to maintain 325–350°F so they brown without burning and cook through. Total cook time per batch ~4–6 minutes.

Transfer cooked nuggets to a paper towel–lined baking sheet and finish the remaining batter. If you like them extra crisp, keep cooked batches warm on a baking sheet in a 200°F (95°C) oven while finishing the rest.

Taste and season while hot: sprinkle with 1 tablespoon chopped parsley if using, and squeeze lime or lemon wedges over nuggets for a bright finish.

Serve immediately with 1/2 cup of your chosen dipping sauce (ranch, sriracha mayo, or honey mustard). Leftovers can be kept in an airtight container in the refrigerator for up to 2 days; reheat in a 375°F oven for 8–10 minutes to restore crispness.