Corn Nuggets

1. Puree one cup of corn kernels in a food processor or blender.
2. Combine the pureed corn, remaining 1 cup of corn kernels, 1 cup of all purpose flour, 3 teaspoons of baking powder, ¼ cup of breadcrumbs, 1 egg, ⅓ cup of shredded sharp cheddar, 1 teaspoon each of garlic powder, onion powder, paprika and salt, and half a teaspoon of black pepper in a mixing bowl.
3. Heat 1 cup of avocado oil in a deep pot to about 360°F to 370°F. The actual amount of oil you use will vary on the size of the pot, but ideally, you want at least 1.5" to 2" high.
4. Then, using a cookie scoop or tablespoon, grab a tablespoon worth of the batter and drop it into the oil (get as close to the surface as you can to avoid splashing).
5. Let the fritters cook till they're golden brown. Remove them with a spider or slotted spoon and place them on a paper or kitchen towel lined plate. Once the oil has drained, serve them hot!

Air fry or bake the nuggets

1. Use a tablespoon or cookie scoop to scoop the batter to form a tablespoon-sized ball. Then, flatten that into a disc shape (so it can cook evenly in the air fryer).
2. If air frying: Spray or brush the bottom of the air fryer with avocado oil. Then, spray the nuggets as well to make it extra crispy, but this is technically not needed! Then, preheat your air fryer to 375°F and then cook for about 8 to 10 minutes, making sure to flip them halfway through.
3. If baking: Place the nuggets on a parchment paper or silicon lined baking sheet, and bake at 400F for about 18 to 20 minutes, flipping halfway through.

Pan fry the nuggets

1. Heat up a medium-sized non-stick skillet or cast iron pan on medium heat. Add a tablespoon of avocado oil.
2. Then, using a cookie scoop or tablespoon, grab a tablespoon worth of batter. Then flatten into a disc using your hands. Once the oil is hot, put the nugget on the skillet. Cook for about 4 minutes, then flip and cook for another 4 minutes. Both sides should be golden brown when done.