Corn Nuggets

Course: Appetizer

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Calories: 805kcal

Crispy corn nuggets made with sweet corn and cheddar, ready in under 30 minutes! Pan-fry, air fry, or bake—easy, cheesy, and crowd-pleasing.

In a food processor or blender, puree 1 cup of corn until mostly smooth. Transfer to a large mixing bowl.
Add the remaining 1 cup of corn, flour, baking powder, breadcrumbs, egg, cheese, garlic powder, onion powder, paprika, salt, and pepper to the bowl. Mix until evenly combined. The mixture will be thick but scoopable.
Heat 1½ to 2 inches of oil in a deep pot to 360°F. Check notes for alternative frying methods.
Using a tablespoon or cookie scoop, form balls of batter and gently flatten into discs about 1 inch thick for even cooking.
Fry nuggets in batches for 2–3 minutes per side until golden brown.
Let the fritters cook till they're golden brown. Remove them with a spider or slotted spoon and place them on a paper or kitchen towel lined plate. Once the oil has drained, serve them hot!
Transfer to a paper towel–lined plate to drain.

Keep consistent oil temperature. Use a thermometer to monitor the oil temperature and adjust the heat as needed to keep it stable for even frying.
Fry in batches. Avoid overcrowding the frying pan or fryer to ensure that the nuggets cook evenly and maintain their crispy texture. Place the fried batches in an oven at 250°F while you're making the rest.
Drain excess oil. After frying, place the nuggets on a paper towel-lined plate to absorb any excess oil before serving.

Alternative Cooking Methods:

Air Fryer: Flatten into discs, spray with oil, and air fry at 375°F for 8–10 minutes, flipping halfway
Oven Baked: Flatten into discs and bake on a lined sheet at 400°F for 18–20 minutes, flipping once.
Pan Fried: Heat 1 tablespoon oil in a skillet, flatten nuggets into discs, and fry for 4 minutes per side until golden brown.