Directions:
Step 1
First, in a medium bowl, combine the cream-style corn and drained whole corn kernels, with stirring gently until well mixed.
Step 2
After that, cover a baking sheet with aluminum foil and apply a light coating of vegetable oil or non-stick cooking spray.
Step 3
Then, using a spoon, portion out the corn mixture onto the prepared tray, and place it in the freezer for approximately 3 hours or until it becomes firm.
Step 4
Next, in a large deep fryer, heat about 1 inch of oil to a temperature of 350°F (175°C), then, alternatively, if you’re using an electric deep fryer, follow the manufacturer’s instructions to fill it with oil.
I want to eat these meatballs every day. I’ve been cooking like this for many years and I never get tired of it
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