Low Sodium Crispy Corn Nuggets
Craving a crispy, golden snack without the extra salt? These Low Sodium Crispy Corn Nuggets are a game-changer for anyone looking to enjoy a flavorful treat that's kinder to their heart. Made with sweet whole kernel corn folded into a perfectly seasoned batter of cornmeal, flour, and buttermilk, these nuggets offer a delightful crunch with every bite. The secret to their irresistible flavor lies in a blend of black pepper, garlic powder, and onion powder, which keeps the seasoning bold yet sodium-conscious. Fried to golden perfection, they make for an excellent appetizer or snack, especially when paired with your favorite low-sodium dipping sauce. With just 15 minutes of prep and a quick fry, these crispy corn nuggets are an easy, family-friendly crowd-pleaser that's packed with flavor, not salt!
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Recipe Information
Ingredients
- 2 cups whole kernel corn
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon baking powder
- 2 tablespoons unsalted butter, melted
- 1 cup buttermilk
- 1 egg
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 2 cups vegetable oil for frying
Instructions
Drain the whole kernel corn and pat dry with a paper towel to remove excess moisture.
In a large mixing bowl, whisk together the flour, cornmeal, and baking powder.
Add the black pepper, garlic powder, and onion powder to the dry ingredients and whisk to combine.
In a separate bowl, beat the egg and then combine with the melted unsalted butter and buttermilk.
Pour the wet ingredients into the dry mixture and stir gently until just combined. Be careful not to overmix.
Fold the corn kernels into the batter until evenly distributed.
Heat vegetable oil in a deep skillet or saucepan over medium-high heat until it reaches approximately 350°F (175°C).
Using a tablespoon or small ice cream scoop, carefully drop spoonfuls of the corn mixture into the hot oil, cooking in batches to avoid overcrowding.
Fry the nuggets for 2-3 minutes per side, or until they are golden brown and crisp.
Use a slotted spoon to remove the nuggets from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serve the crispy corn nuggets hot. They are delicious on their own or with a low sodium dipping sauce.
Nutrition Facts
Calories |
6005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 521.8 g | 669% | |
| Saturated Fat | 89.8 g | 449% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 1521 mg | 66% | |
| Total Carbohydrate | 334.0 g | 121% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 34.5 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 355 mg | 27% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1436 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
