Corn Nuggets

Corn Fritters Recipe


  • 1 (11 ounce) can cream-style 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 frying


  1. In a medium bowl, combine the cream-style corn and drained whole kernel corn. Line a baking sheet with aluminum foil and coat it with vegetable oil or cooking spray. Spoon dollops of the corn mixture onto the tray and freeze for about 3 hours, or until firm.
  2. Heat 1 inch of vegetable oil to 350°F (175°C) in a large deep fryer or a deep pot, following the manufacturer’s instructions.
  3. In a medium bowl, mix together the cornmeal, all-purpose flour, egg white, milk, salt, and pepper to make the batter.
  4. Dip the frozen corn fritters into the batter, ensuring they are well coated.
  5. Carefully place the coated corn fritters into the hot oil using a slotted spoon. Fry them until they turn golden brown and crispy, which should take a few minutes. Make sure not to overcrowd the fryer; fry in batches if necessary.
  6. Once the corn fritters are cooked, use the slotted spoon to remove them from the oil and place them on paper towels to drain any excess oil.
  7. Serve the corn fritters while they’re still warm. They make a delicious side dish or snack.