Corn Fritters – Corn Nuggets2003-09-06
- Yield : 1
- Servings : 36
- Prep Time : 20m
- Cook Time : 4m
- Ready In : 24m
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These taste like little fried corn. Whether you call them nuggets or fritters, these are totally delicious
- 2 eggs
- 1 cup milk
- 2 cups flour
- 3 tsp baking powder
- 1 tsp salt
- 1 (15 oz) can cream style corn
- 2 tbsp melted shortening
- Oil for frying
- 1 teaspoon sugar (optional)
- 1 can whole kernel corn or Meixcorn
In a medium glass bowl, combine the eggs and milk. Add the melted shortening, cream-style corn and whole kernel corn to the mixture. Set aside.
In a separate bowl, stir together the flour, baking powder, salt and sugar (if using).
Add the corn mixture to the dry ingredient until just blended. Do not over mix.
In a Fry-Daddy or the frying pan and heat oil to 350 degrees. Drop from a teaspoon into hot oil.
Fry until golden brown and turn over once. Drain on paper towels.
Second Method to Prepare - Here is a way to make it where you have a good corn center - pre-freeze the corn mixture and then coat with the batter.
In a medium bowl, stir together the creamed corn and the drained whole kernel corn. Line a baking sheet with parchment paper. Drop teaspoonfuls of the corn mixture onto the sheet, and freeze until firm, about 2 to 3 hours. Or use an ice-tray and freeze corn mixture for better shaping.
When the freezer time is complete, heat oil in a large deep skillet or use a Fry Daddy. While the oil is heating to 350 degrees, mix together the flour, eggs, milk, baking powder, salt and pepper and sugar (if using) in a medium bowl. Dip the frozen corn nuggets into the batter. Fry in hot oil until golden brown and place on paper towels to drain.