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
Preparation:
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.
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