Corn Nuggets
Fried Corn Nuggets
Corn Nuggets
Published in: allrecipes
1 can creamed corn (11 ounce)
1 can whole kernel corn -- with liquid (11 ounce)
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 egg white
2 tablespoons milk
salt and pepper to taste
3 cup vegetable oil for deep frying
In 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.
Fried Corn Nuggets
Serves 4
2 1/2 cup corn
2 eggs; separated
2 tablespoons all-purpose flour
1 teaspoons sugar
1/2 teaspoons salt
1/8 teaspoons pepper
2 tablespoons vegetable oil
Combine corn, lightly beaten egg yolks, flour, sugar, salt, and pepper
in a large bowl. Beat egg whites with an electric mixer set at high speed
until stiff peaks form, about 2 minutes. Stir egg whites into corn
mixture. Heat oil in a large skillet over medium-high heat. Drop heaping
tablespoonfuls of corn batter into skillet. Reduce heat to medium. Cook
until nuggets are browned, about 3 minutes per side.
VARIATION: For a Mexican flavor, add 3 tablespoons chopped green chiles
and 2 teaspoons cumin to the batter.
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