INGREDIENTS:
- 1 (11 oz.) can whole corn kernel, rinsed and drained
- 2 (11 oz.) cans creamed corn
- 1/2 cup cornmeal
- 3/4 cup all-purpose flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground pepper, to taste
- 1 egg
- 3 tablespoons milk
- Vegetable oil, as needed
PREPARATION:
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together corn kernels and creamed corn.
- Season with salt and pepper, then drop spoonfuls of mixture onto lined baking sheet.
- Place baking sheet in freezer to chill until set.
- In a medium bowl, whisk together cornmeal and flour, then whisk in onion and garlic powders.
- Season generously with salt and pepper, then mix in egg and milk, stirring until batter comes together and is smooth.
- In a large Dutch oven or heavy-bottomed pot, heat 1 1/2 inches of vegetable oil over medium-high heat.
- (Oil is hot enough when water sprinkled in it sizzles.)
- Remove corn mixture from freezer, then dip each frozen corn ball in batter.
- Carefully lower into hot oil and fry for 1-2 minutes per side, or until golden brown.
- Remove to a paper towel-lined plate and season lightly with salt.
Enjoy!
From: 12 tomatoes.
