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