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
Kathi Townsend moonkat51 - Sep 23, 2013
I added jalapenos to the recipe and loved it!
Clarice Barry barrygurl08 - Jan 4, 2014
A coworker brought these delicious nuggets to a company party and his wife was kind enough to share the recipe with me. However, when I made them I ran into trouble. First, the corn flattened into little pancakes while it was freezing...rather than staying in a ball shape. Second, my batter was like paste...not the consistancy for dipping. So, I added more milk and egg white to thin it out but, I was unsure exactly how thin it should be. Finally, when I fried them, they stayed flat and the batter didn't turn out flakey looking like the picture above nor the ones my friend brought to work. I didn't grow up with a mother who fried things, so I'm a novice. Any suggestions???
Debra Steele georgiagranma - Jan 26, 2014
Clarice Barry....when I make these I put the corn mixture in a mini-muffin pan and freeze until firm. Also make sure your oil is very hot (350 degrees in a deep fryer). The nugget should sizzle when it is dropped in. Also the flour and the cornmeal should be all purpose, not self-rising. Make sure to read the label. Hope this helps!!!
Clarice Barry barrygurl08 - Jan 26, 2014
Thanks, Debra. Maybe I'll give them another try. The flour was definitely all purpose and my fryer has a temp guage so, I know it was 350 degrees. However, I used an electric frying pan, not a deep fryer...guess I need to go buy one. Also, the batter, when made as directed, was so thick that it couldn't be used for dipping. I added additional egg white and milk...maybe too much. Thanks for your suggestion about the mini muffin tin. That I can do :)