Corn Nuggets


Corn Nuggets


1 can creamed corn

1 can whole kernel corn, drained

1/2 cup yellow cornmeal

1/2 cup all-purpose flour

1 egg white

2 tablespoons milk

Salt and pepper, to taste

3 cups vegetable oil


In a medium bowl, stir together the creamed corn and the drained whole kernel corn. Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray. Drop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hours.

When the freezer time is up, heat one to two inches of oil in a large deep skillet. While the oil is heating, mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip the frozen corn nuggets into the batter. Quickly fry in hot oil until golden brown. Remove, place on paper towels to drain.

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