Texas Corn Nuggets

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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
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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 :)