Change the ingredients in this sweet café treat to make unique flavors made especially for your family.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 75 |
| Yield: | 75 nuggets |
Ingredients
- 2 pounds frozen white shoepeg corn, thawed and drained
- 4 cups yellow cornmeal, or more as needed
- 1 ½ cups enriched flour, or more as needed
- 1 cup white sugar
- 2 ½ teaspoons salt
- oil for frying
Instructions
- Mix corn, cornmeal, flour, sugar, and salt together in a large bowl until it forms a paste. If the mixture is runny, add equal amounts of flour and cornmeal to reach a paste-like consistency.
- Cover a sheet of waxed paper with a light dusting of flour. Place a tablespoon of the corn mixture on the waxed paper and roll into a ball. Repeat with remaining batter, adding more flour to the wax paper as needed.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Place batches of nuggets into the hot oil and fry until golden, 2 to 2 1/2 minutes. Transfer to a paper towel-lined plate to drain excess oil.
- For baking: Preheat the oven to 350 degrees (175 degrees C). Bake nuggets until golden brown, about 5 minutes on each side. You must flip after 5 minutes to achieve even baking on each side.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Reviews
Weird recipe as it said to make a paste yet included no liquid ingredients. I added milk to make the paste. Needed more salt. The finished nuggets were made infinitely better by drizzled honey.