Texas Corn Nuggets
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
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.
2. Drop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hours.
3. 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.
4. 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