"Deep fried corn nuggets--make 'em at home!" — JERS
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1 (11 ounce) can
1 (11 ounce) can
whole kernel corn, drained
salt and pepper to taste
vegetable oil for deep frying
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.
Something's wrong or missing from this recipe. If following these directions, the batter turns into part paste and part powder. I tried adding more milk, but wonder if dipping the corn in egg/milk then in separate bowl of flour/cornmeal would work better. This was not as I envisioned it to be.
Overall this was a pain to make, I had to rope my husband in to help out. The nuggets turned out fine as long as they didn't burst open/break open, if that did happen they got extremly crispy and unedible. I had to add more liquid to the batter to get it to the right consistancy also.
I love this recipe! I just moved to Texas from Mississippi and all my cookbooks are in storage back home. So this was the only way I could get it. This is one of my favorite things to eat! And now I have it here with me! Thank you so much "jers" for posting this recipe! :)
This recipe was terrible. My husband is from TX and way dying for me to make some for him. I tried on three different times, changing everything I could to make it work. I even went as far as to freeze the corn mixture in ice cube trays. Nothing worked. I ended up with ONE good nugget, and a bunch of soggy corn/batter patties. Oddly enough, he thought those were pretty good, but I have a feeling he was just trying to save my feelings. I found some pre-made frozen ones at Walmart, so they're just going to have to do. Please don't waste your time trying this recipe.
this recipe does not work. the batter just seems to paste up and doesn't stick to corn. seems like something is missing. definitely wouldn't recommend this to anyone..
Maybe the liquid measurement is a typo? 2 tbls of milk just doesn't cut it...neither does 1 cup of milk, which is what I ended up using to make the batter liquid enough to coat the frozen corn. But, that fell apart anyway and just made a complete mess of my deep fryer. Bummer that it's the only 'corn nugget' recipe on this site..you just can't buy these frozen anymore!
Good start but something was missing. I played around with it and came up with something that works a little better. It should post before too long, being that it is in the review process right now. But over all, this is a good starting point for those wanting to make some of their own, and play around with a recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 32
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