- 1 (11 ounce) can creamed corn
- 1 (11 ounce) can whole kernel corn, drained
- ½ cup yellow cornmeal
- ½ cup all-purpose flour
- 1 egg white
- 2 tablespoons milk
- salt and pepper to taste
- 3 cups vegetable oil for deep frying
a medium bowl, stir together the creamed corn and 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.
- Heat one inch of oil to
350 degrees F (175 degrees C) in a large deep skillet, or fill a
deep-fryer with oil as directed by the manufacturer.
- Mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip frozen corn nuggets in the batter, and quickly fry in hot oil until golden brown. Remove to paper towels to drain.
Photo Credit: facebook.com, Donna Harper.
Original Recipe : https://www.facebook.com/photo.php?fbid=543543359023951