Crispy Corn Nuggets (Print Version)
# Ingredients:
→ Dry Mix
01 -
1 cup all-purpose flour
02 -
1 teaspoon baking powder
03 -
1 teaspoon granulated sugar
04 -
½ teaspoon salt
05 -
¼ teaspoon freshly ground black pepper
→ Wet Ingredients
06 -
½ cup unsweetened almond milk
07 -
¼ cup aquafaba (chickpea liquid)
08 -
1 tablespoon melted vegan butter
→ Main & Frying
09 -
1 can sweet corn kernels, thoroughly drained (12 oz can)
10 -
Neutral vegetable oil for deep frying
# Instructions:
01 -
Grab a large mixing bowl and whisk together your flour, baking powder, sugar, salt, and black pepper until everything's evenly distributed. This creates the perfect base for crispy nuggets.
02 -
In another bowl, combine the almond milk, aquafaba, and melted vegan butter. Whisk these together until they're completely smooth and well blended.
03 -
Pour your wet mixture into the dry ingredients and stir gently until just combined. Don't overmix here - a few lumps are totally fine and will actually help keep your nuggets tender.
04 -
Fold in those drained corn kernels carefully, making sure they're evenly distributed throughout the batter. Each nugget should be packed with sweet corn goodness.
05 -
Pour enough vegetable oil into a heavy-bottomed pot or deep skillet to fully submerge your nuggets. Heat it over medium flame until it reaches 365°F - use a thermometer for best results.
06 -
Using a tablespoon, carefully drop spoonfuls of batter into the hot oil. Don't overcrowd the pot - work in batches to maintain the oil temperature.
07 -
Let each nugget fry for about 3 minutes per side, turning them gently with a slotted spoon. You're looking for that beautiful golden-brown color all around.
08 -
Transfer the finished nuggets to a paper towel-lined plate to soak up any excess oil. Continue frying the remaining batter until you've got a whole batch of crispy perfection.
# Notes:
01 -
Store leftover nuggets in the fridge for up to 3 days in an airtight container. Reheat them in a 400°F oven to get that crispiness back.
02 -
These freeze beautifully for up to 3 months! Let them cool completely before freezing, then reheat straight from frozen in the oven.
03 -
An air fryer works wonderfully for reheating - just a few minutes and they're crispy again without any oil.