Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon (5g) baking powder
  • ½ teaspoon (2.5g) salt
  • ¼ teaspoon (1g) black pepper
  • 1 large egg
  • ¾ cup (180ml) milk (whole or 2%)
  • 1 tablespoon (15ml) melted unsalted butter
  • 1 ½ cups fresh or frozen corn kernels (thawed if frozen)
  • ½ cup finely diced red bell pepper
  • ¼ cup finely diced red onion
  • 2 tablespoons chopped fresh chives or green onions
  • Vegetable oil or canola oil, for shallow frying

Instructions:

  1. In a large bowl, whisk together the flour, baking powder, salt, and pepper.
  2. In a separate bowl, whisk together the egg, milk, and melted butter.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix!
  4. In a medium bowl, combine the corn kernels, diced red bell pepper, red onion, and chives (or green onions).
  5. Gently fold the corn and vegetable mixture into the batter until evenly distributed.
  6. Pour vegetable oil into a large skillet to a depth of about 1-2 inches. Heat over medium-high heat until the oil reaches 350-375°F (175-190°C).
  7. Drop spoonfuls (about 1 tablespoon) of the corn mixture into the hot oil, being careful not to overcrowd the pan.
  8. Fry for 2-3 minutes per side, or until golden brown and crispy.
  9. Remove the nuggets with a slotted spoon or spider and transfer them to a plate lined with paper towels to drain excess oil. Serve immediately while hot and crispy.