1can corn kernelsdrained (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
To store: 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!To freeze: 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.