Corn Nuggets
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Serves/Makes: 6
Ready in: 2-5 hrs
- 1 can (11 ounce size) creamed corn
- 1 can (11 ounce size) 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
In a medium bowl, stir together the creamed corn and 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 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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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