I was asked to make these even though I never had before. I found a similar recipe, added sugar to taste and viola…more

Stephen is from the south and apparently corn nuggets are something that everyone knows down there. I had never heard of them until I met him. He has always wanted me to figure out how to make them. Without ever having them, I tried a recipe from and it was kind of a pain because they have you take the corn mixture and drop it on a cookie sheet and freeze it before frying the nuggets. The only problem was that the corn mixture flattened before it started to freeze so it was more like patties instead of nuggets and it just didn’t work well at all. After some experimenting and one genius idea by Stephen we finally got it right – at least by Stephen’s standards and that is all I had to go off of! These are a great side dish, appetizer, finger food for a game, whatever suits you.
And also while I am removing my corn there is one little “Corn Bandit” waiting to take away the Cob(Check pictures)…Please give it a go and let me know what you think…


“Deep fried corn nuggets–make ’em at home!”

“I don’t know why this recipe got so many negative reviews. I made this tonight and it was delicious. I did make some slight modification to it. 2 TSP of milk I have to assume was a misprint. I added enough so the batter looked like waffle batter. I added one Tbs of sugar. This is important, I let the batter sit for 1/2 hour before I used it. If fried up perfectly. My whole family loved it.”

“Nothing warms up a cool night like a plateful of old-time corn fritters! Dig in, these are delicious!”

“Geez these are good! Yummm! Easy to put together, quick to fry up, and then they disappear if you turn your back for 2 seconds! They’re a major hit in this house already. Made for PAC Spring 09.”

These vegan corn nuggets are a great dish to use as a party popper, or you can just have it as an appetizer.


1 (11 ounce) can creamed corn
1 (11 ounce) can whole kernel corn, drained
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 egg white
2 tablespoons milk
salt and pepper to taste
3 cups vegetable oil for deep frying

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 ontothe sheet,and freeze unitil firme,about 3 hours.

Heat one inch of oil to 350 degrees F 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 feozen corn nuggets in the batter,and quickly fry in hot oil until golden brown.

Remove to paper towels to drain.

Per Serving: 68 calories; 3.6 g fat; 8.3 g carbohydrates; 1.2 g protein; < 1 mg cholesterol; 73 mg sodium.Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved Best regards !

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