Corn Nuggets

Ingredients

• 1 (11 oz) can corn - drained
• 1 (11 oz) can cream corn
• 1/2 cup sugar
• 1/2 cup yellow corn meal
• 1/2 cup all purpose flour
• 1 egg white
• 3/4 cup milk
• salt and pepper to taste
• vegetable oil for frying
• 2 ice cube trays - very important

Directions

1. Pour both cans of corn and sugar in a bowl.
2. Mix well.
3. Spoon mixture into ice cube trays and freeze for at least 3 hours.
4. Keep the nuggets in the freezer. Fill a pot about 1/3 of the way with oil and heat on medium. Do not overfill the pot and don't use anything higher than medium heat.
5. Keep the heat consistent so the corn nuggets do not fall apart.
6. Prepare coating by mixing corn meal, flour, egg white, milk, salt and pepper.
7. Mix until somewhat liquefied but it should still have texture to it. Add more milk as needed but be careful not to let it get too runny.
8. Take the ice cubes out of the freezer and pop those nuggets out onto some foil.
9. The frozen nuggets hold their shape very well and are much easier to handle than corn patties.
10. Dip the nuggets into the mixture, make sure they are really covered and then drop them into the oil.
11. Be sure not to overcrowd the pot.
12. Only put one side of an ice cube tray in at a time.
13. Fry in the oil until they are golden brown. Move to a plate covered with a paper towel and pat off any excess oil.
14. They are now ready to enjoy.
15. If you don't need to cook them all for one meal, leave one tray covered in foil, waiting in the freezer for the next time you want to cook them.