Ingredients
75
75 servings
- •2 pounds frozen white shoepeg corn, thawed and drained
- •4 cups yellow cornmeal, or more as needed
- •1 ½ cups enriched flour, or more as needed
- •1 cup white sugar
- •2 ½ teaspoons salt
- •oil for frying
Instructions
- Mix corn, cornmeal, flour, sugar, and salt together in a large bowl until it forms a paste. If the mixture is runny, add equal amounts of flour and cornmeal to reach a paste-like consistency.
- Cover a sheet of waxed paper with a light dusting of flour. Place a tablespoon of the corn mixture on the waxed paper and roll into a ball. Repeat with remaining batter, adding more flour to the wax paper as needed.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Place batches of nuggets into the hot oil and fry until golden, 2 to 2 1/2 minutes. Transfer to a paper towel-lined plate to drain excess oil.
Nutritional Facts
Per 75 servings
- Calories: 78
- Carbohydrate: 13g
- Fat: 3g
- Fiber: 1g
- Protein: 1g
- Sugar: 3g
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