Air fryer recipe · Snacks
Cheese Corn Nuggets
Sweet corn and gooey cheese bound into crisp little nuggets the whole table fights over.
- 32 minTotal time
- 190°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 155kcal
- 6.9 gprotein
- 19.2 gcarbs
- 5.5 gfat
- 1.9 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Boiled sweet corn1.5 cups
- Grated mozzarella3/4 cup
- Boiled mashed potato1/2 cup
- Cornflour and pepper3 tbsp
- Breadcrumbs3/4 cup
- Green chilli and coriander2 tbsp
Method
Crush the corn
Lightly pulse half the corn and keep the rest whole for texture, then mix it with the mashed potato. The potato works as a gentle binder, holding the nuggets together so they do not fall apart.
Fold in cheese
Stir in the mozzarella, cornflour, chopped chilli, coriander and pepper until the mix just clumps together. Do not overmix, or the cheese starts to soften and the mix turns hard to shape.
Shape and crumb
Press the mixture into small flat nuggets and roll each in breadcrumbs for a crisp jacket. Wet your hands lightly first, as damp hands stop the sticky mix clinging and make shaping much easier.
Chill briefly
Rest the nuggets in the fridge for 10 minutes so they hold their shape in the heat. Chilling firms the mix and keeps the cheese set, so it stays inside instead of leaking out too early.
Air-fry to gold
Mist the nuggets with oil and air-fry at 190°C for 11 min, turning once, until crisp and golden. Serve them hot straight away, while the cheese inside is still soft and stretchy.
