Hey there! So, let me tell you about these corn nuggets. They remind me of summer fairs—yes, the ones with cotton candy and dizzying rides. My first taste of these golden bites was at a local fair, and ever since, they’ve been a staple in my kitchen. They’re crispy on the outside, soft and warm inside. Let me walk you through how I make them (and don’t worry, they’re easier than they sound!).
Why You’ll Love This
I whip these up whenever I need a quick snack that’s a crowd-pleaser. My family goes crazy for them because they’re both savory and slightly sweet. Plus, I love how they fill the kitchen with that warm, inviting aroma (a bit like fresh popcorn but better). Sometimes, though, I do get a little frustrated if I forget to drain the corn well enough—oops!
Ingredients
- 1 can of corn (my granny swore by the sweet kind, but any will do)
- 1 cup all-purpose flour (I sometimes swap half for cornmeal for extra crunch)
- 1/4 cup sugar (or less if you like them less sweet)
- 1 egg
- 1/2 cup milk (whatever you have on hand is fine)
- 1 teaspoon baking powder
- A pinch of salt
- Oil for frying (any vegetable oil works)
Directions
- Drain the corn well—seriously, let it sit in the sieve for a bit (trust me on this).
- In a bowl, mix the flour, sugar, baking powder, and salt.
- Beat the egg and milk together in another bowl, then combine with dry ingredients. Stir in the corn.
- Heat oil in a pan over medium heat—about 2 inches deep should be good.
- Drop spoonfuls of the batter into the hot oil. Fry until golden brown, turning them so they cook evenly. This is when I usually sneak a taste!
- Drain on paper towels and do your best to wait until they cool before diving in. (But, be honest, who can really resist?)
Notes
If they turn out a bit flat, don’t worry—happens to the best of us. Just check the baking powder next time. Oh, and if you’re out of paper towels, a brown bag works too!
Fun Variations
I’ve tried adding diced jalapeños for a spicy kick, which worked out great. Once, I added cheese but it got a bit too gooey (who knew that was possible?). Also, a sprinkle of cayenne can jazz them up nicely.
Equipment
No deep fryer? No problem! A regular ol’ skillet works just fine. And if you lack a sieve, a good shake in the can will do in a pinch.
Storing These Beauties
Store any leftovers in an airtight container in the fridge. Reheat them in the oven to maintain their crispiness—but honestly, they rarely last more than a day here!
Serving Suggestions
I love serving these with a zesty dipping sauce or even just ketchup. During family gatherings, we pair them with grilled meats and a fresh salad.
Pro Tips
Don’t rush the draining step—or you’ll have soggy nuggets, and nobody wants that. I once tried skipping it, and well, let’s just say, lesson learned!
FAQ
Can I use fresh corn? Absolutely! Just make sure to cook it first.
What about freezing? I wouldn’t recommend it; they tend to lose their crunch.
So there you have it, my corn nuggets wisdom—all wrapped up. Go on, give it a try and let me know how yours turn out!