Learn how to make corn nuggets; crispy outside and moist inside. Ready in less than 20 minutes, this simple recipe taste better than store-bought nuggets!
Ingredients
▢1 cup flour
▢1 teaspoon baking powder
▢1/2 teaspoon salt
▢1/2 teaspoon sugar
▢1 large egg
▢1/2 cup milk
▢1 tablespoon shortening melted
▢12 oz canned corn drained
▢1-2 cups oil to deep fry
Instructions
Heat oil in a heavy pot or deep fryer to until it reaches a temperature of 180C/350F.
Combine flour, baking powder, salt, and sugar in a medium bowl. In a separate bowl, whisk the egg, milk, and shortening. Combine the wet mixture into the dry mixture. Fold through the corn.
Drop the nugget batter by spoonfuls into the hot oil. Fry until golden, around 2-3 minutes.
Remove the nuggets from the oil and place them on a paper towel to drain. Serve immediately.
Notes
TO STORE: Put cooked nuggets in an air-tight container to store in the refrigerator for up to 3 days.
TO FREEZE: Place leftovers in a ziplock bag and store in the freeze for up to 3 months.
TO REHEAT: You can reheat corn nuggets in the oven, air fryer, or skillet. Do not microwave them or else they will be soggy.
Nutrition
Serving: 1serving
Calories: 32kcal
Carbohydrates: 5g
Protein: 1g
Fat: 1g
Sodium: 75mg
Potassium: 26mg
Fiber: 0.1g
Vitamin A: 16IU
Vitamin C: 0.2mg
Calcium: 15mg
Iron: 0.3mg
NET CARBS: 5g
