Prep:20 mins

Cook:15 mins

Total:35 mins

Servings:20

Yield:20 nuggets

Ingredients

• 1 (11 ounces) can creamed corn
• 1 (11 ounces) can whole kernel corn, drained
• ½ cup yellow cornmeal
• ½ cup all-purpose flour
• 1 egg white
• 2 tablespoons milk
• salt and pepper to taste
• 3 cups vegetable oil for deep frying

Instructions

1. 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.
2. 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.
3. 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.