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Corn Nuggets

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    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, to taste
      freshly ground pepper, to taste
    1  egg
    3 tablespoons  milk
      Vegetable oil, as needed


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!

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