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READY IN 24 mins

Vegetable Nuggets

Read Reviews (2)

"Deep-fried nuggets made mostly of corn. Submitted in regards to a request from a mother concerning a school product served to her child. The product you are referring to is a commercially prepared product. Here is my version of this product." — MARK YEAROUT

Ingredients Edit and Save

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Freshly Ground vs. Pre-Ground Pepper

Types of Cooking Oil

All about Cream

Measuring All-Purpose Flour

Original recipe makes 12 pieces Change Servings

1 (8 ounce) can cream-style corn
1/8 cup all-purpose flour
1/4 teaspoon black pepper

1/4 cup cornmeal
2 cups canola oil for frying

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Directions

Heat oil in a deep-fryer or heavy saucepan to 365 degrees F (180 degrees C).
In a medium bowl, stir together the corn, flour and pepper. Drop balls of the mixture into cornmeal to coat.
Fry the nuggets for about 4 minutes, until golden brown. Drain on paper towels, and serve hot.

Kitchen-Friendly View

PREP 20 mins
COOK 4 mins
READY IN 24 mins

Footnotes

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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Reviews More Reviews

Apr 24, 2008

I totally messed up at first and used a 14.75 oz can of creamed corn. Because of that, I had to add a cup of flour before the mix was even remotely "ballable". That works out to about four times more flour than the recipe called for. I only fried one nugget to try. I thought it was okay, but I like soft, gummy, doughy things. Others might not enjoy the texture and I certainly don't think this supplies any real sort of vegetable benefit. I'm going to try adding corn meal, salt, and sugar to the mix to try and make this into something approximating hush puppies.

—Lauren

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Jan 20, 2008

I thought these were pretty good. I've never had these before, commercial or homemade, so I really don't know what they are supposed to taste like. I had to add more flour than it called for (probably about 1/4 to 1/3 cup total when I was finished) because it just didn't clump enough to make balls. That could have been because I made the creamed corn from scratch, though. I had a hard time dipping them in the cornmeal, but they fried up well enough. Bf kept commenting that they were sweet, but good.

—pomplemousse

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3 Ratings

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Nutrition

Calories
61 kcal
3%

Carbohydrates
6.7 g
2%

Cholesterol
0 mg
0%

Fat
3.8 g
6%

Fiber
0.4 g
2%

Protein
0.7 g
1%

Sodium
53 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Vegetable Nuggets

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 61
Calories from Fat: 34

% Daily Value *
Total Fat 3.8g 6 %
Saturated Fat 0.5g 2 %
Cholesterol 0mg 0 %
Sodium 53mg 2 %
Potassium 31mg < 1 %
Total Carbohydrates 6.7g 2 %
Dietary Fiber 0.4g 2 %
Protein 0.7g 1 %
** Sugars 0.7g
Vitamin A < 1 %
Vitamin C 1 %
Calcium < 1 %
Iron 3 %
Thiamin 4 %
Niacin 4 %
Vitamin B6 1 %
Magnesium 2 %
Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.