These vegetarian corn nuggets are a great dish to use as a party popper, or you can have them as an appetizer.
What you need!
1 can of creamed corn
1 can of whole grain corn, drained
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 egg white
2 tablespoons of milk
salt and pepper to taste
3 cups of vegetable oil for frying
How to do it:
- 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.
- 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.
- 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.
Per serving: 68 calories; 3.6 g fat; 8.3 g carbohydrate; 1.2 g protein; < 1 mg cholesterol; 73 mg sodium Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All rights reserved