Sunday, August 19, 2012

More to Corn than just the Cob.

Corn is that versatile vegetable that can be used to make a variety of food stuffs such as grits, polenta, tortillas, bread; nevermind side dishes such as corn pudding, succotash or an added ingredient to casseroles. Roasted or boiled on the corn is one of the most popular summer time favorites for a barbequed feast. Don't forget popped corn as a snack for movie watching, but what about as a batter dipped, deep fried goodie. No, I'm not talking about corndogs; I'm talking about corn nuggets.

Creamy, corny goodness encased in a deep fried coating similiar to that on a corndog, but without the meat. I've had them in a restaurant as an appetizer; they can just be a great snack food; or served as a side dish for a simple meal such as burgers, even at a barbeque. While you might be able to find them in the frozen food section of a supermarket, you're better off just making them fresh at home. Give them a try!

Corn Nuggets


1 (14 ¼ oz) can creamed style corn
1 (14 ¼ oz) can whole kernel corn, drained
¾ cup cornmeal
¾ cup flour
2 egg whites
3 Tbsp milk
¼ tsp each salt
Canola oil for frying


In a small bowl, mix together both cans of corn; line a jelly roll pan with wax paper; spoon tablespoons of mixture onto wax paper and freeze until firm (about 3 hours).

Fill a deep fryer to fill line, or a deep skillet to one inch, with oil; bring temperature up to 350F. While oil is heating, in a medium bowl, mix together cornmeal, flour, egg whites and salt thoroughly. Dip frozen corn into the batter and then deep fry, 4-5 at a time, until golden brown. Remove to paper towels to drain; serve as is or with assortment of sauces.

Makes about 2 dozen.

Options: before freezing, add to corn mixture, ¼ cup of crisp, crumbled bacon; petite diced bell peppers, chile peppers or onions; or a combination of ingredients.

Mary Cokenour

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