Ingredients
2 cups all purpose flour (use gluten-free all purpose flour if needed)
1 tsp salt
1 tbsp granulated sugar
2½ tsp baking powder
2 medium eggs, beaten
¾ cup milk (use plant-based milk if needed)
¼ cup heavy cream (or substitute with more milk)
2 tbsp shortening, melted
2 cans corn, rinsed and drained
oil, for frying
Preparation
In a large bowl, combine the flour, salt, sugar, and baking powder. Whisk until well-combined.
In a separate bowl, mix the egg, milk, heavy cream, and shortening. Transfer this mixture to the flour mixture and combine using a rubber spatula. Fold in corn until well incorporated. chill in the fridge for 1 hour.
In a deep fryer or a large pot, heat up the oil until 360 degrees F. Using a scooper to mold and transfer the corn batter into the pot. Stir occasionally for even cooking and fry until the corn nuggets turn crispy and golden brown.
Transfer the corn fritters to a wire rack or plate lined with paper towel to remove excess grease. Serve while hot.
