| Prep time: | 20 Min |
| Cook time: | 15 Min |
| Ready in: | 35 Min |
| SERVINGS: |
| Original yield: 20 nuggets |
INGREDIENTS
* 1 (11 ounce) can creamed corn
* 1 (11 ounce) can whole kernel corn, with liquid
* 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 for deep frying
DIRECTIONS
* 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.
