not crazy about this at all. of course, I AM so used to having the sweet corn nuggets that are generally served at any Texas BBQ, these are completely different, and very light and puffy.
Its not that they are BAD, just not what I had expected
These were so incredibly good and the sour cream on top made it the bomb!!!
These are good! Yummm! Easy to put together, quick to fry up, and then they disappear if you turn your back for 2 seconds! They’re a major hit in this house already
Sometimes we want to cook something easy and quick and most of all delicious.
Yesterday I didn’t know what to cook for lunch and I came up with this CORN nugget which turned out to be a success!
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
How to make it :
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 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.