INGREDIENTS :
1 cup and quarter of cream corn
1 egg white
1/2 cup yellow cornmeal
1/4 cup milk
350 grams of drained corn
70 grams of all purpose flour
vegetable oil for frying
salt
pepper
INSTRUCTIONS :
-Mix together the creamed corn and drained corn in a medium bowl.
-Line a baking sheet with aluminum foil then coat with vegetable oil.
-Shape the corn mixture into balls then place onto the sheet, and freeze until firm for about 3 hours.
-In a large deep skillet, heat the vegetable oil to 175°C.
-In a medium bowl stir the cornmeal, milk, egg white, flour, salt and pepper.
-Dip frozen corn nuggets in the batter, Fry until golden brown.
-When fried place them on a paper towel to drain.
1 cup and quarter of cream corn
1 egg white
1/2 cup yellow cornmeal
1/4 cup milk
350 grams of drained corn
70 grams of all purpose flour
vegetable oil for frying
salt
pepper
INSTRUCTIONS :
-Mix together the creamed corn and drained corn in a medium bowl.
-Line a baking sheet with aluminum foil then coat with vegetable oil.
-Shape the corn mixture into balls then place onto the sheet, and freeze until firm for about 3 hours.
-In a large deep skillet, heat the vegetable oil to 175°C.
-In a medium bowl stir the cornmeal, milk, egg white, flour, salt and pepper.
-Dip frozen corn nuggets in the batter, Fry until golden brown.
-When fried place them on a paper towel to drain.
