There’s a vegan alternative for you that will have you licking your fingers after each bite. Vegan Corn Nuggetsįor all my vegan friends out there, if the eggs, milk, and cream are bothering you, have no fear. Finish up by draining them on paper towels, and voila-one plate of delicious corn nuggets, ready to serve. Finally, quickly fry them in hot oil until golden brown. Dip frozen corn nuggets into the egg and flour mixture and coat them as evenly as possible. Then, take your baking sheet or ice cube tray out from the freezer. If the batter is a bit dry, add more milk until the batter has the same consistency as a waffle batter. Until it gets hot, mix together the flour, eggs, milk, heavy cream, baking powder, sugar, salt, and pepper in a bowl. Tip: You can use a silicone ice cube tray as a mold for your nuggets if you’re not that confident with your shaping abilities. Only take it out when the frozen corn nuggets are firm. Then, line a baking sheet with parchment paper or aluminum foil, and spray it with a cooking spray.Īdd teaspoons of your corn mixture onto the sheet, and once you’ve filled up your baking sheet, place it in the freezer for 2-3 hours. In a medium bowl, mix together your drained whole kernel corn and creamed corn. Servings: 6-8 Step 1: Mix Your Corn and Freeze Until Firm Just keep in mind that it’ll take more time than the first method. However, if you’ve got guests coming over and you’d like your corn nuggets to look beautiful and have the delicious, gooey corn center, then I recommend you follow this cooking method. Its only downfall is that the corn nuggets may not hold their shape all that well, but hey, as I always say, it’s taste over looks. You just have to wait an hour or so before you can fry up your corn nuggets, but that’s not too long in the grand scheme of things. The method I’ve mentioned above is great for making corn nuggets on the go. Keep stirring, and once your corn mixture is thoroughly mixed, set it aside and move on to the next step. Then, stir together the creamed corn, drained corn kernels, and melted shortening. In a medium bowl, stir together the beaten eggs, milk, and heavy cream. Then, melt your shortening over the stove or in the microwave until you can’t see any clunks. Next, in a separate bowl, whisk your two eggs until they’re smooth and well-mixed.
First off, open your canned corn, then rinse and drain the sweet corn kernels. Servings: 6-8 Step 1: Prep Your Ingredientsīefore you start the actual cooking process, you should prepare your ingredients.
#SALMON NUGGETS DEEP FRIED HOW TO#
How To Make Corn Nuggets, the Classical Way Just swap the milk and heavy cream with lactose-free/plant-based milk. The same goes for you lactose-intolerant people. P.S: If you have a gluten allergy or sensitivity, you can exchange all-purpose flour with a gluten-free variety. Panko Breadcrumb (optional) – For gluten-free, I recommend these breadcrumbs 1 (15 oz) can of whole kernel corn, drainedģ tsp all-purpose flour ( for gluten-free, I recommend this flour)
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