We may earn money or products from the companies mentioned in this post. See our full disclosures, TOS, and policies for more information.
- 1 (11 oz) can corn - drained
- 1 (11 oz) can cream corn
- 1/2 cup sugar
- 1/2 cup yellow corn meal
- 1/2 cup all purpose flour
- 1 egg white
- 3/4 cup milk
- salt and pepper to taste
- vegetable oil for frying
- 2 ice cube trays - very important
- Pour both cans of corn and sugar in a bowl. Mix well.
- Spoon mixture into ice cube trays and freeze for at least 3 hours.
- Keep the nuggets in the freezer. Fill a pot about 1/3 of the way with oil and heat on medium. Do not overfill the pot and don't use anything higher than medium heat. We overfilled once and the oil boiled over and got all over the oven - not fun to clean up 🙂
- Prepare coating by mixing corn meal, flour, egg white, milk, salt and pepper.
- Mix until somewhat liquefied but it should still have texture to it. Add more milk as needed but be careful not to let it get too runny.
- Take the ice cubes out of the freezer and pop those nuggets out onto some foil. Stephen's idea for the ice cube tray was genius. They hold their shape very well and are much easier to handle than the patties that I was struggling with before.
- Dip the nuggets into the mixture, make sure they are really covered and then drop them into the oil.
- Be sure not to overcrowd the pot. I would only put one side of an ice cube tray in at a time. We did a whole tray at a time and there were a few tragedies because some of the nuggets attached to one another, which caused a hole to rip in them and some of the corn came out in the oil.
- Fry in the oil until they are golden brown. Move to a plate covered with a paper towel and pat off any excess oil.