Corn Nuggets

These delightful golden-fried corn nuggets are crispy on the outside and tender with sweet corn kernels on the inside, making them a perfect vegetarian treat for Lola! Unlike some recipes, this one is free of cream cheese, which Lola doesn't like.

Yields: Approximately 16-20 nuggets (4 servings) 

Prep time: 15 minutes Chill time: 30 minutes (optional) 

Cook time: 10-15 minutes

Equipment:

• Large bowl

• Medium bowl

• Small bowl

• Measuring cups

• Measuring spoons

• Whisk

• Mixing spoon

• Knife

• Cutting board

• Large, heavy-bottomed pot or Dutch oven (for deep frying)

• Slotted spoon or spider

• Wire rack

• Paper towels

• Kitchen thermometer (for oil temperature)

Ingredients:

For the Corn Nuggets:

• 2 cups frozen corn kernels, thawed and drained very well (or 1 can (15 oz) corn, drained very well)

• 1 cup all-purpose flour

• 1/4 cup cornmeal

• 1 tablespoon granulated sugar

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 cup milk (dairy or unsweetened plain non-dairy milk)

• 1 large egg, lightly beaten

• 4-6 cups vegetable oil (such as canola or peanut oil), for frying

Instructions:

Preparing the Corn and Batter:

Step 1.) If using frozen corn, ensure it is fully thawed and drained of any excess water. If using canned corn, drain it very well using a colander. You can gently press it to remove extra moisture.

Step 2.) Using a knife on a cutting board, lightly chop about half of the corn kernels. This helps them incorporate into the batter and gives some texture. Keep the other half whole.

Step 3.) In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and black pepper with a whisk.

Step 4.) In a medium bowl, whisk together the milk and the lightly beaten egg with a whisk.

Step 5.) Pour the wet ingredients into the dry ingredients in the large bowl. Stir with a mixing spoon until just combined. Do not overmix; a few lumps are fine.

Step 6.) Gently fold in the chopped and whole corn kernels with a mixing spoon.

Step 7.) For best results, cover the large bowl with plastic wrap and place the batter in the refrigerator to chill for at least 30 minutes. This helps the batter firm up and makes it easier to handle when frying.

Frying the Corn Nuggets:

Step 8.) Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven (or a deep fryer) to a depth of about 3 inches. Place a kitchen thermometer in the oil. Heat the oil over medium-high heat to 350∘F (175∘C).

Step 9.) While the oil is heating, line a wire rack with several layers of paper towels and place it near your frying station. This will be for draining the cooked nuggets.

Step 10.) Once the oil reaches the correct temperature, carefully drop spoonfuls of the corn nugget batter (about 1 tablespoon each) into the hot oil. Do not overcrowd the pot; fry in batches to maintain oil temperature.

Step 11.) Fry the corn nuggets for 2-3 minutes per side, or until they are golden brown and cooked through. Use a slotted spoon or spider to carefully turn the nuggets.

Step 12.) Once cooked, remove the corn nuggets from the oil using the slotted spoon or spider and transfer them to the prepared wire rack lined with paper towels to drain excess oil.

Serving:

Step 13.) Serve the corn nuggets warm.

Tips for Success:

• Ensuring the corn is very well-drained is crucial; excess moisture can make the batter soggy and cause oil splatters.

• Maintaining the correct oil temperature is important for crispy, evenly cooked nuggets. If the oil is too hot, they'll burn outside and be raw inside; too cool, and they'll be greasy.

• For a touch of Lola's favorite spice, you can add 1/2 to 1 teaspoon of sriracha to the batter in Step 5.

• These corn nuggets are delicious on their own or with a side of her favorite spicy dipping sauce.