Corn Fritters – Corn Nuggets

Save to Recipe Box Save to Recipe Box Save to Recipe Box Saved Saving... Tell a Friend Share Copy Link Copied! Share...Facebook Pinterest Print Recipe Cooking ModeThese taste like little fried corn nuggets straight from a Louisiana fish fry. Whether you call them corn nuggets or fritters, these crispy golden bites made with cream-style corn and whole kernel corn are totally delicious. Two methods included—quick drop batter or freeze-first for perfect corn centers.

Ingredients

36 servings

• 2 eggs
• 1 cup milk
• 2 cups flour
• 3 tsp baking powder
• 1 tsp salt
• 1 (15 oz) can cream style corn
• 2 tbsp melted shortening
• Oil for frying
• 1 teaspoon sugar (optional)
• 1 (15 oz) can whole kernel corn or Mexicorn

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Step-by-Step Instructions

1. In a medium glass bowl, combine the eggs and milk. Add the melted shortening, cream-style corn and whole kernel corn to the mixture. Set aside.
2. In a separate bowl, stir together the flour, baking powder, salt and sugar (if using).
3. Add the corn mixture to the dry ingredients until just blended. Do not over mix.
4. In a Fry-Daddy or frying pan, heat oil to 350 degrees. Drop batter by teaspoonfuls into hot oil.
5. Fry until golden brown, about 2-3 minutes, and turn over once. Drain on paper towels.
6. Second Method to Prepare - Here is a way to make it where you have a good corn center:
7. Pre-freeze the corn mixture and then coat with the batter.
8. In a medium bowl, stir together the creamed corn and the drained whole kernel corn. Line a baking sheet with parchment paper. Drop teaspoonfuls of the corn mixture onto the sheet, and freeze until firm, about 2 to 3 hours. Or use an ice-tray and freeze corn mixture for better shaping.
9. When the freezer time is complete, heat oil in a large deep skillet or use a Fry Daddy to 350 degrees. While the oil is heating, mix together the flour, eggs, milk, baking powder, salt and sugar (if using) in a medium bowl. Dip the frozen corn nuggets into the batter. Fry in hot oil until golden brown, about 2-3 minutes, and place on paper towels to drain.

See something wrong? Let us know

Common Problems and Solutions

Q: Why are my fritters falling apart in the oil?

A: Make sure you don't over-mix the batter—stir just until combined. Over-mixing develops gluten and can make them tough or cause them to break apart. Also ensure your oil is at the proper 350°F temperature.

Q: Can I make these ahead of time?

A: Yes! The freeze-first method (second method) is perfect for making ahead. You can freeze the corn mixture portions up to a month in advance, then batter and fry when ready to serve.

Q: Why are my fritters greasy?

A: Your oil temperature is likely too low. Keep it at 350°F—if it's cooler, the fritters absorb oil instead of frying crisp. Also, don't overcrowd the pan as this drops the temperature.

Tips and Techniques

Don’t skip the “do not over mix” instruction—a few lumps in the batter are fine and will result in lighter, more tender fritters. For extra crispy fritters, let the batter rest for 5 minutes before frying to allow the baking powder to activate fully.

Ingredient Substitutions

• shortening: melted butter or vegetable oil
• cream style corn: regular corn kernels pureed with a bit of milk
• Mexicorn: regular whole kernel corn plus diced jalapeño

Equipment Needed

• Deep fryer or Fry-Daddy (or deep skillet for stovetop frying)
• Candy/frying thermometer to monitor oil temperature
• Medium mixing bowls
• Baking sheet and parchment paper (for freeze-first method)

Historical Context

Corn fritters have been a staple in Southern cooking since corn became abundant in the region. In Louisiana, they’re often served alongside fried seafood or as an appetizer at gatherings, similar to hush puppies.

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Recipe by Elsie LeMoine

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