Texas Style Corn Nuggets

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
 

1. 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.

2. Drop spoonfuls of the corn mixture onto the sheet,

and freeze until firm, about 3 hours.

3. Heat one inch of oil to 350 degrees

F (175 degrees C) in a large deep skillet,

 or fill a deep-fryer with oil
as directed by the manufacturer.

4. 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