Crispy, crunchy corn nuggets are going to be your new favourite snack! They’ve got the sweetness of corn, they’re perfect for dipping, and they’re guaranteed to disappear fast.
Corn nuggets are small, bite-sized morsels of deliciousness. (I mean, who doesn’t like corn?!)
These corn nuggets are a little bit like fritters in that they pair a light batter with corn kernels, then they’re fried to crispy perfection. These little nuggets are crunchy on the outside, soft on the inside, and all-around irresistible.
Serve corn nuggets as a side dish, an appetizer, or even a main dish—I don’t know about you, but I could totally make a meal out of them. Be sure to pair them with your favourite dipping sauces too!
(If you’ve got a weakness for corn, you’ll also love my Corn Succotash , Mexican Street Corn Burrito Bowls , and Vegan Creamed Corn .)
Why You’ll Love This Corn Nuggets Recipe
Here’s what makes these corn nuggets a guaranteed winner:
- Vegan . Unlike other recipes for corn nuggets, this one is completely plant-based, making it a great option for vegans, but also one that everyone will enjoy.
- Easy to make . With just a few ingredients and minimal prep work, you can have these corn nuggets ready in no time.
- Customizable . There’s lots of room experiment with different seasonings, herbs, and spices to make these corn nuggets your own. Don’t be afraid to put your own spin on this recipe!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- All-purpose flour – Be sure to lightly spoon this into the measuring cup, rather than scooping it.
- Baking powder
- Granulated sugar
- Salt
- Black pepper – Freshly cracked is best.
- Almond milk – Or another unsweetened, unflavoured plant milk.
- Aquafaba
- Vegan butter – Use store-bought or homemade vegan butter .
- Corn kernels – I used canned, but fresh or frozen and thawed would work too.
- Vegetable oil – Or your preferred oil for deep-frying.
What Is Aquafaba?
Aquafaba is the liquid from cooked chickpeas. While you might be used to pouring it down the drain, aquafaba can actually be whipped into peaks like egg whites and used to bind ingredients together, like in this corn nugget recipe. I also use aquafaba in my vegan marshmallow and sweet potato soufflé recipes.
How to Make Corn Nuggets
There are some times when you just can’t beat deep-frying—like when making homemade falafel or vegan donuts . This is one of those times! You just can’t get the same results in the oven.
Mix the dry ingredients . Whisk the all-purpose flour, baking powder, sugar, salt, and pepper in a mixing bowl.
Mix the wet ingredients . In another bowl, whisk together the almond milk, aquafaba, and vegan butter.
Finish the batter . Whisk the dry ingredients into the wet ingredients and fold in the corn.
Prepare . Heat the oil in a deep skillet or pot over set medium heat until it reaches 365ºF.
Cook the nuggets . Drop spoonfuls of the corn batter into the oil. Fry the corn nuggets for about 3 minutes on each side, or until golden brown.
Drain . Remove the nuggets from the oil and transfer them to a paper-towel-lined plate.
Repeat . Continue with the remaining batter until it’s all used.
Tips for Success
These simple tips will help you make perfect corn nuggets:
- Use a thermometer . It’s important to make sure the oil is hot enough before adding the corn nugget batter; if the temperature is too low, your nuggets will end up greasy. The best way to do this is to use a thermometer.
- Don’t crowd the pan . Fry the nuggets in batches, so they don’t overcrowd the pan.
- Use a slotted spoon or skimmer . This allows you to remove the corn nuggets from the oil without also removing oil from the pan. Another option is to pluck them out with chopsticks.
- Serve immediately . Enjoy your corn nuggets right away for optimal crunchiness and flavour.
Variations
You can experiment with different herbs and spices to give your corn nuggets an extra flavour boost. Try adding a pinch of smoked paprika, cayenne for a kick, chili powder for some Tex-Mex flair, or your favourite fresh or dried herbs.
For a gluten-free version, substitute a measure-for-measure all-purpose flour blend.
Serving Suggestions
Corn nuggets are great on their own as an appetizer or snack, but they’re especially delicious when paired with your favourite sauces and dips. Try serving them with hot sauce, tartar sauce , vegan mayo , vegan sour cream , or vegan ranch dressing .
How to Store Leftovers
Leftover corn nuggets can be stored in an airtight container in the refrigerator for up to 3 days. To reheat them, place them on a baking sheet and bake at 400ºF until they’re heated through and crispy. You can also microwave them, but they’ll be softer that way. An air fryer works well too!
Can I Freeze This Recipe?
Yes, you can definitely freeze this corn nugget recipe. After frying the nuggets, let them cool completely and transfer them to an airtight container or freezer-safe bag. Freeze for up to 3 months; to reheat them, place them on a baking sheet and bake at 400ºF until they’re heated through and crispy.
More Vegan Appetizer Ideas
- Strawberry Salsa
- Vegan Dumplings With Dipping Sauce
- Air Fryer Veggie Chips
- Creamy Vegan Queso
- Vegan Whipped Feta Dip
Ingredients
- 1 cup all-purpose flour , 125 grams
- 1 teaspoon baking powder , 3.5 grams
- 1 teaspoon granulated sugar , 5 grams
- ½ teaspoon salt , 2.5 grams
- ¼ teaspoon black pepper , 1 gram
- ½ cup almond milk , 120 grams
- ¼ cup aquafaba , 60 grams
- 1 tablespoon melted vegan butter , 13 grams
- 1 can corn kernels , drained (12 oz or 340 grams can; 270 grams of corn when drained)
- Vegetable oil for frying
Instructions
- In a mixing bowl, combine the all-purpose flour, baking powder, sugar, salt, and pepper.
- In a separate bowl, whisk together the almond milk, aquafaba, and melted vegan butter.
- Pour the dry ingredients into the wet ingredients and mix until well combined.
- Gently fold in the drained corn kernels.
- Heat vegetable oil in a deep skillet or pot over medium heat, enough to cover the nuggets, until it reaches 365F (185C) temperature.
- Using a spoon, drop spoonfuls of the corn batter into the hot oil.
- Fry the corn nuggets for about 3 minutes on each side, or until golden brown.
- Remove the nuggets from the oil and place them on a paper towel-lined plate to drain excess oil.
- Repeat with the remaining batter until all the corn nuggets are fried.
Notes
Corn Nuggets
Ingredients
- 1 cup all-purpose flour 125 grams
- 1 teaspoon baking powder 3.5 grams
- 1 teaspoon granulated sugar 5 grams
- ½ teaspoon salt 2.5 grams
- ¼ teaspoon black pepper 1 gram
- ½ cup almond milk 120 grams
- ¼ cup aquafaba 60 grams
- 1 tablespoon melted vegan butter 13 grams
- 1 can corn kernels drained (12 oz or 340 grams can; 270 grams of corn when drained)
- Vegetable oil for frying
Instructions
- In a mixing bowl, combine the all-purpose flour, baking powder, sugar, salt, and pepper.
- In a separate bowl, whisk together the almond milk, aquafaba, and melted vegan butter.
- Pour the dry ingredients into the wet ingredients and mix until well combined.
- Gently fold in the drained corn kernels.
- Heat vegetable oil in a deep skillet or pot over medium heat, enough to cover the nuggets, until it reaches 365F (185C) temperature.
- Using a spoon, drop spoonfuls of the corn batter into the hot oil.
- Fry the corn nuggets for about 3 minutes on each side, or until golden brown.
- Remove the nuggets from the oil and place them on a paper towel-lined plate to drain excess oil.
- Repeat with the remaining batter until all the corn nuggets are fried.
Notes
Nutrition
Corn Nuggets https://jessicainthekitchen.com/corn-nuggets/ September 4, 2023
Chewy, gooey, and loaded with caramel, oats, and chocolate chips, these vegan carmelitas are easy to make and impossible to resist!
If you’ve never had carmelitas before, you’re in for a treat!
These gooey bars are a perfect combination of caramel, chocolate chips, and chewy oats. They’re an easy recipe to make and absolutely everyone loves them. (I mean, how could you not?!)
While I love a vegan chocolate cake for dessert, carmelitas are more like a brownie because they’re a handheld treat you don’t need a plate and fork to enjoy. This makes them ideal for potlucks, school lunches, and any time you need a grab-and-go dessert.
Why You’ll Love This Carmelitas Recipe
Here are some of the reasons you’ll want to add these carmelitas to your must-make list:
- Vegan . Most caramel isn’t vegan, which means it’s one of those ingredients you miss out on a lot when you switch to a plant-based diet. But these vegan carmelitas are made with vegan caramel!
- Delicious . The combination of gooey caramel, chewy oats, and rich chocolate is divine. You can’t go wrong with carmelitas.
- Easy . This recipe only takes a few minutes to mix together, then you just pop it in the oven. The hardest part is waiting for them to be ready to eat!
- Make-Ahead Friendly . When you need a treat you can make in advance, carmelitas are ideal.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan caramels – You’ll need chewy caramels for this recipe.
- Full-fat coconut milk – Use the kind that comes in a can, not a carton.
- Vegan butter – Store-bought or homemade vegan butter .
- Brown sugar
- Flour
- Old-fashioned rolled oats – Don’t use quick cooking or steel-cut oats. Old-fashioned oats have just the right texture for carmelitas.
- Baking soda
- Salt
- Vanilla extract – Vanilla enhances the caramel flavour.
- Bittersweet chocolate chips – Make sure the brand you buy is vegan.
Where Can I Find Vegan Caramels?
I use Cocomels for this recipe, which you can find at most natural food stores or order online. I haven’t tested other brands of vegan caramels in this recipe, but as long as they’re soft and chewy, they should work.
How to Make Carmelitas
Making carmelitas is a cinch! Here’s what you’ll need to do.
Prepare . Preheat your oven to 350ºF and line an 8×8-inch pan with parchment paper.
Make the caramel mixture . Combine the caramels and coconut milk in a medium saucepan set over medium-low heat. Stir constantly until the caramels melt and the mixture is smooth.
Make the oat mixture . Stir together the melted butter, brown sugar, flour, oats, baking soda, and salt in a medium bowl.
Bake the base . Press half of the oat mixture into the lined pan, forming an even layer. Bake for 10 minutes.
Assemble . Sprinkle the chocolate chips over the bottom layer, then pour the caramel on top. Crumble the rest of the oat mixture over the caramel.
Bake again . Return the pan to the oven and bake for 15 minutes, or until the top is lightly browned.
Cool . Let the carmelitas cool completely before slicing, ideally overnight.
Tips for Success
Follow these additional tips and your vegan carmelitas will turn out perfect:
- Press the base firmly . This is important because it will keep your carmelitas from crumbling when you slice and serve them.
- Remove them from the pan, then slice . Use the parchment paper to lift the bars out of the pan and transfer them to a cutting board. Then use a large chef’s knife to make firm, quick cuts. You can use a ruler and mark where you want to cut if you’d like to make sure all your bars are uniform in size.
- Make sure the caramel is set . If the caramel is still gooey when you cut, you’ll end up with a mess! If you don’t have much time, you can refrigerate the carmelitas to speed up the cooling.
Variations
These carmelitas have endless variations. Here are some of my favorites:
- Add chopped nuts to the crust, topping, or the caramel layer. Pecans or walnuts would work especially well.
- Sprinkle toasted coconut flakes over the caramel before adding the topping.
- Use white chocolate chips instead of bittersweet for a sweeter flavor.
How to Store
Store your vegan carmelitas in an airtight container at room temperature for 4 to 5 days. They’ll last a few days longer in the refrigerator, but if you store them that way, you’ll want to let them come to room temperature before you eat them.
Can I Freeze This Recipe?
Yes, you can freeze these carmelitas. Simply wrap the individual bars in plastic wrap and put them into an airtight container or freezer bag. When you’re ready to eat them, let the bars thaw at room temperature.
More Vegan Sweets and Treats
- Vegan Carrot Cupcakes
- Air Fryer Chocolate Chip Cookies
- Vegan Sugar Cookie Bars
- Peanut Butter Cake
- Buttery Vegan Spritz Cookies
Ingredients
- 10 ounces vegan caramels , I used this one https://cocomels.com/products/original-cocomels-3-5-oz
- ½ cup full-fat coconut milk , from the can (280g)
- ¾ cup melted vegan butter , 1 1/2 stick, 170g
- ¾ cup brown sugar , 150g
- 1 cup flour , 125g
- 1 ½ cup old-fashioned rolled oats , 135g
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup 6 ounces bittersweet chocolate chips (170g)
Instructions
- Preheat the oven to 350F. Line an 8×8-inch pan with parchment paper.
- Combine caramels and coconut milk in a medium saucepan, heat over medium-low heat. Stirring continuously until the caramels melt and the mixture gets smooth.
- Combine melted butter, brown sugar, flour, oats, baking soda and salt in a medium bowl. Stir to combine.
- Add half of the mixture to the lined pan and press with a spoon to make an even layer.
- Bake for 10 minutes.
- After 10 minutes, remove the bottom crust from the oven. Sprinkle chocolate chips evenly on top of the hot crust.
- Pour caramel sauce over the chocolate.
- Crumble the rest of the crust mixture over the caramel.
- Return to the oven and bake for 15 minutes, until the top is lightly browned and bubbles slightly.
- Allow the carmelitas to completely cool and caramel to set up before slicing. It’s best to leave them overnight at room temperature. You can put it in the fridge to speed the cooling process.
