Ingredients:

  • 2 cups (300g) frozen sweet corn, thawed
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (60g) cornmeal
  • 1 large egg, beaten
  • 1 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/4 cup (60ml) milk (or plant-based alternative)
  • 1 cup (120g) breadcrumbs (panko or regular)
  • Oil for frying (vegetable or canola)

Instructions:

  1. In a mixing bowl, combine thawed corn, flour, cornmeal, baking powder, garlic powder, onion powder, smoked paprika, salt, and pepper.
  2. In a separate bowl, whisk the egg and milk. Pour into the corn mixture and stir until well combined.
  3. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld and mixture to firm up.
  4. Using your hands, scoop out small portions of the chilled mixture and shape them into nugget-sized pieces.
  5. Roll each nugget in breadcrumbs until thoroughly coated.
  6. In a frying pan or deep fryer, heat enough oil over medium heat until it reaches 350°F (175°C).
  7. Carefully place nuggets into the hot oil in batches, being sure not to overcrowd the pan. Fry for 3-4 minutes, or until golden brown and crispy, flipping halfway through.
  8. Remove nuggets with a slotted spoon and drain on paper towels. Serve hot.