Corn Nuggets
Ingredients:
1 (11 ounce) can creamed corn
1 (11 ounce) 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 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.
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