Sweet Basil Corn Nuggets
These sweet basil corn nuggets are a little slice of fried heaven. They're a delicious appetizer that's perfect for a casual dinner or just for snacking.
Yield: 0 About 16 nuggets
Ingredients
- 1 can 14.75 oz. creamed corn
- 1 can 15.25 oz. whole kernel corn, drained
- ½ cup yellow cornmeal
- ½ cup all-purpose flour
- 1 vegan egg replacement
- 2 Tbsp. plant-based milk I used soy because it’s a little thicker than others
- ½ tsp. salt
- ¼ tsp. black pepper
- 1 Tbsp. basil finely chopped
- 3 cups vegetable oil
Instructions
- Mix the two kinds of corn together in a medium bowl. Line a baking sheet with aluminum foil and coat with oil or cooking spray. Scoop spoonfuls of corn mixture onto sheet and freeze 3 hours.*
- Heat vegetable oil over medium heat in deep frying pan. As it heats, mix cornmeal, flour, egg replacement, milk, salt, pepper and basil in a medium mixing bowl.
- Dip frozen corn balls into batter and put into oil. Fry quickly until golden brown and place on paper towel to drain excess oil.
Notes
*When the corn is in the freezer, check on it every 20 minutes or so during the first hour to confirm that the spoonfuls are maintaining their shape. Because of the consistency of the creamed corn they might run a bit until they’re frozen enough to stay in their mounds.
**If the dipping batter (cornmeal/flour mix) is a little thick, try adding a little more milk and stirring thoroughly—don’t overdo the amount of batter on each nugget.
Nutrition
Serving: 6g