Best 6 Sonnys Corn Nuggets Recipes

CORN NUGGETS

Steps:

• 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 (175 degrees C) 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.

CORN NUGGETS RECIPE - (3.8/5)

Steps:

• In a medium bowl, stir together the creamed corn and the 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. When the freezer time is up, heat one to two inches of oil in a large deep skillet. While the oil is heating, mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip the frozen corn nuggets into the batter. Quickly fry in hot oil until golden brown. Remove, place on paper towels to drain.

SUNNY'S CATFISH NUGGETS

Steps:

• In a bowl, add the 2 cups milk and a heavy pinch of salt. Whisk to dissolve and add the fish chunks. Allow to soak at room temperature for 30 minutes.
• Set up the dredging station: In the first bowl, add 1 cup flour. In the second bowl, whisk the eggs and add the remaining 2 tablespoons milk. In the third bowl, add the remaining 1 cup flour, the cornmeal, sugar and a pinch of salt followed by a few grinds of pepper.
• In a frying pan with straight sides, add enough oil to fill 1-inch deep. Heat until the oil begins to swirl and the handle of a wooden spoon begins to sizzle as soon as it hits the oil. The oil will be about 350 degrees F.
• Remove the fish from the milk in batches of 6 to 8 chunks. Shake the excess milk off the fish. Dredge in the flour, then the egg wash and then in the flour and cornmeal mixture. Add the batch to the oil, making sure to not overcrowd the pan and bring down the temperature. Fry, flipping once if needed, until a light golden brown and cooked through, about 6 minutes. Remove to a paper towel-lined plate and season with a sprinkle of salt. Repeat until all the fish chunks are done.
• In a small bowl, add the hot sauce and sift the sugar on top. Gently stir together. Drizzle over the nuggets or dunk them in the sauce.

CORN NUGGETS

Steps:

• Preheat oil to 400 degrees.
• Mix the dry ingredients.
• Toss in the shucked corn.
• Using a fork, stir in the egg.
• A little bit at a time, mix in the liquid until the dough forms a ball.
• Let sit for 10 min, then check to see if it needs a bit more liquid.
• You are aiming for a very stiff, but not at all dry, dough.
• Shape into balls, and drop a few at a time into the oil.
• Fry until golden brown.

FRIED CORN NUGGETS

Steps:

• Mix corn, cornmeal, flour, sugar, and salt together in a large bowl until it forms a paste. If the mixture is runny, add equal amounts of flour and cornmeal to reach a paste-like consistency.
• Cover a sheet of waxed paper with a light dusting of flour. Place a tablespoon of the corn mixture on the waxed paper and roll into a ball. Repeat with remaining batter, adding more flour to the wax paper as needed.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Place batches of nuggets into the hot oil and fry until golden, 2 to 2 1/2 minutes. Transfer to a paper towel-lined plate to drain excess oil.

SUGAR-DUSTED CORN FRITTERS

Steps:

• Beat the egg, milk and sugar together.
• Sift the dry ingredients and add to the egg mixture.
• (If using sifted flour, you can just mix the dry ingredients together well and still get excellent results).
• Add the melted butter or margarine (or oil) and beat or stir briskly by hand until well blended.
• Stir or fold in the corn until evenly distributed.
• Drop by tablespoons into hot deep fat (375 degrees) and cook until golden brown.
• Drain on paper towels.
• Place on plates and dust with confectioner's sugar if desired. These are best if served with maple syrup.
• Notes: I usually try one first.
• If I find the oil is bubbling through the fritter, which would make it too greasy, I'll add a little more flour to the batter to prevent that.
• Also, as a shortcut, instead of deep frying, I usually pour 2 or 3 inches of oil into a large saucepan or electric frying pan and fry that way.
• When one side is brown, I just turn and brown the other side.