Corn Nuggets Recipe

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.