Corn Fritters – Corn Nuggets

Step 1

In a medium glass bowl, combine the eggs and milk. Add the melted shortening, cream-style corn and whole kernel corn to the mixture. Set aside.

Step 2

In a separate bowl, stir together the flour, baking powder, salt and sugar (if using).

Step 3

Add the corn mixture to the dry ingredient until just blended. Do not over mix.

Step 4

In a Fry-Daddy or the frying pan and heat oil to 350 degrees. Drop from a teaspoon into hot oil.

Step 5

Fry until golden brown and turn over once. Drain on paper towels.

Step 6

Second Method to Prepare - Here is a way to make it where you have a good corn center - pre-freeze the corn mixture and then coat with the batter.

Step 7

In a medium bowl, stir together the creamed corn and the drained whole kernel corn. Line a baking sheet with parchment paper. Drop teaspoonfuls of the corn mixture onto the sheet, and freeze until firm, about 2 to 3 hours. Or use an ice-tray and freeze corn mixture for better shaping.

Step 8

When the freezer time is complete, heat oil in a large deep skillet or use a Fry Daddy. While the oil is heating to 350 degrees, mix together the flour, eggs, milk, baking powder, salt and pepper and sugar (if using) in a medium bowl. Dip the frozen corn nuggets into the batter. Fry in hot oil until golden brown and place on paper towels to drain.