Corn Nuggets Recipe 385

Steps:

• 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.

Steps:

• In a medium bowl, stir together the creamed corn and the 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. When the freezer time is up, heat one to two inches of oil in a large deep skillet. While the oil is heating, mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip the frozen corn nuggets into the batter. Quickly fry in hot oil until golden brown. Remove, place on paper towels to drain.

Steps:

• Cut corn off cobbs and set aside.
• Mix eggs until thick and creamy.
• Mix in remaining ingredients and fold in corn.
• Drop rounded teaspoons into 375º deep fryer and fry until golden brown.
• Stir often to allow all sides to cook evenly.
• Drain on paper towels and serve hot with a side of your favorite ranch dressing.

Steps:

• Mix corn, cornmeal, flour, sugar, and salt together in a large bowl until it forms a paste. If the mixture is runny, add equal amounts of flour and cornmeal to reach a paste-like consistency.
• Cover a sheet of waxed paper with a light dusting of flour. Place a tablespoon of the corn mixture on the waxed paper and roll into a ball. Repeat with remaining batter, adding more flour to the wax paper as needed.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Place batches of nuggets into the hot oil and fry until golden, 2 to 2 1/2 minutes. Transfer to a paper towel-lined plate to drain excess oil.

Steps:

• Preheat oil to 400 degrees.
• Mix the dry ingredients.
• Toss in the shucked corn.
• Using a fork, stir in the egg.
• A little bit at a time, mix in the liquid until the dough forms a ball.
• Let sit for 10 min, then check to see if it needs a bit more liquid.
• You are aiming for a very stiff, but not at all dry, dough.
• Shape into balls, and drop a few at a time into the oil.
• Fry until golden brown.

Steps:

• Combine cornmeal, flour, baking powder, Cajun seasoning, salt, and pepper in a large bowl. Set aside.
• Combine whole kernel corn, cream-style corn, onion, and egg in a medium bowl. Add to the dry mixture and mix well. It should be stiff; if not, add a little more cornmeal.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Drop batter by spoonfuls into the hot oil and fry in batches until golden on all sides, 2 to 3 minutes. Transfer nuggets to a plate lined with paper towels to drain excess oil.