Ingredients
20
20 servings
- •1 (11 ounce) can creamed corn
- •1 (11 ounce) can whole kernel corn, drained
- •0.5 cup yellow cornmeal
- •0.5 cup all-purpose flour
- •1 egg white
- •2 tablespoons milk
- •salt and pepper to taste
- •3 cups vegetable oil for deep frying
Instructions
- 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.
Nutritional Facts
Per 20 servings
- Calories: 68
- Carbohydrate: 8g
- Fat: 4g
- Fiber: 1g
- Protein: 1g
- Sugar: 1g
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