Cornell corn nuggets

What better way to celebrate Cornell's victory over Wisconsin in the second round of the NCAA basketball tournament than with corn nuggets? Ok, that might not make much sense, but corn nuggets from The Chariot, in Collegetown (since closed), were second only to Hot Truck among our guilty pleasures. (For more about Hot Truck, see one of my previous posts.) These corn nuggets turned out more doughy (less corny?) than we remembered, but they were good all the same. After a few batches we tried adding more corn, but the batter fell apart while attempting to drop them into the deep fryer. If you haven't tried the original, these taste great, but if you happen to be in Ithaca, find the real thing in Collegetown at The Nines.

To make them, mix the dry ingredients and froth the eggs. Once I was able to assemble the mixer, the eggs took about 30 seconds on medium speed to look bubbly.

Mix the eggs, dry ingredients, corn and milk until a thick batter forms.

Use two spoons to drop small doses of the batter into a deep fryer. Cook for a few minutes on each side until golden brown. Be careful not to make the nuggets too large or the outside will cook before the inside is cooked through.

Sweet Corn Nuggets

From iFood.tv

1 1/2 cups sifted all-purpose flour

1 1/2 tsp baking powder

1/4 tsp baking soda

Pinch of salt

4 tsp sugar

2 eggs

6 to 8 Tbsp milk

1/2 cup whole kernel corn

1/2 cup creamed corn creamed corn

Sufficient oil for deep fryingdeep frying

Mix together the flour, baking powder, soda, salt, and sugar. Place eggs in a medium-sized bowl and beat with electric mixer 30 seconds or so until frothy. Add 6 tablespoons milk and all dry ingredients. Stir and add whole kernel corn and creamed corn. Batter should resemble thick pancake batter. If batter is too thick, beat in 1 or 2 tablespoons more milk, until desired consistency is reached.

Fill a deep heavy pan or a deep fryer with 3 or 4 inches of oil. When oil reaches 350 degrees on a deep-fry thermometer, begin dropping in the batter, generous tablespoonful at a time. Fry a few at a time for 2 to 3 minutes, until crisp, golden brown, and cooked through. Drain briefly on paper towels.electric mixerfritterspaper towels