Combine corn, lightly beaten egg yolks, flour, sugar, salt and pepper in a large bowl.
Beat egg whites with an electric mixer set on high speed until stiff peaks form, about 2 minutes.
Stir egg whites into corn mixture. Heat oil in a large skillet over medium-high heat.
Drop heaping tablespoonfuls of corn batter into skillet. Reduce heat to medium. Cook until nuggets are browned, about 3 minutes per side.
make sure eggs are at room temperature.
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|Serving Size: 1 Serving (122g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 76 (45%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 93.1mg||29 %|
|Sodium 47.7mg||2 %|
|Potassium 280.9mg||7 %|
|Total Carbohydrate 20.4g||6 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 17.8g|
|Protein 6.1g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 169
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