These vegan corn nuggets are a great dish to use as a party popper, or you can just have it as an appetizer.

What you need:

1 (11 ounce) can creamed 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 deep frying

How to make it:

In a medium bowl, stir together the creamed corn and drained whole kernel corn.

Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray.

Drop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hours.

Heat one inch of oil to 350 degrees F in a large deep skillet, or fill a deep-fryer with oil as directed by the manufacturer.

Mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl.

Dip frozen corn nuggets in the batter, and quickly fry in hot oil until golden brown.

Remove to paper towels to drain.

Nutrition Facts:

Per Serving: 68 calories; 3.6 g fat; 8.3 g carbohydrates; 1.2 g protein; 1 mg cholesterol; 73 mg sodium.