Batter Fried Corn On The Cob Food

BATTER FRIED CORN-ON-THE-COB

Steps:

• In a deep fat fryer or deep heavy Dutch oven preheat peanut oil or other oil to 375 degrees F. Make a batter by combining the cornmeal, buttermilk and beaten eggs. Combine flour, garlic powder, salt and black pepper in a medium bowl or pan and set aside. Dip corn-on-the-cob ears into cornmeal batter to coat. Roll in flour mixture. With cooking tongs, holding at a distance, slowly place a few ears of corn in hot oil, 1 at the time. Fry for about 3 minutes per ear or until golden brown. Drain on paper towels. Serve with corn holders in each end and in corn dishes (if you have them) while hot. Season as desired with salt and black pepper. cook's notes Onion Magic and Garlic Magic are available in the Spice section of supermarkets.

BATTER FRIED CORN ON THE COB

Steps:

• In deep fat fryer (or heavy saucepan), heat oil to 375 degrees F. In medium bowl combine cornmeal, Parmesan cheese, flour, garlic salt, milk, oil, and egg; mix well. Dip corn-on-the-cob ears into cornmeal batter to coat; roll in cornflake crumbs. Fry in hot oil 2 to 3 minutes or until lightly golden brown. Drain on paper towels. Serve immediately.

BATTER FRIED CORN-ON-THE-COB

Steps:

• Before cooking, husk the corn, pull off the silk threads, and cut out any blemishes with a pointed knife. If preferred - cut the corn in-half horizontally.
• Place oil in a large Dutch Oven and heat to 375F. It is best to use a cooking thermometer.
• Combine corn meal, flour, salt, black pepper, sugar and baking powder in a medium bowl. Mix well.
• Combine egg and buttermilk in a medium bowl and mix well.
• Add the dry ingredients to the wet ingredients and stir just enough to moisten the batter.
• The batter should be lumpy. Set it aside to rest 5-10 minutes while oil is heating.
• Stick the skewers at least half-way into each ear of corn.
• Place the cornstarch on a plate and roll each ear of corn in the cornstarch then tap off the excess.
• Pour the batter into a tall glass or jar - leave some room at the top so the batter won't overflow when corn is dipped into the batter. Refill the glass when needed.
• Hold the corn by the skewer and quickly dip in and out of the batter in the glass.
• The batter should hold well to the sides of the corn. If it seems a little too thick, wipe off excess batter with your finger, then add a little buttermilk to the remaining batter. If the batter seems too thin, add a little more cornmeal.
• Now - be very careful with this next step.*See notes.
• Carefully and while holding the end of the skewer, dip the batter-dipped corn in the hot oil.
• Turn the corn often until golden brown - approximately 2 minutes.
• Set on a cooling rack which has been placed over paper towels.
• Repeat until all corn is cooked.
• Enjoy!

CHICKEN-FRIED CORN ON THE COB

Steps:

• Combine milk and egg in shallow dish and mix well.
• Combine flour, seasoned salt and pepper in shallow dish and mix well.
• Dip each ear of corn into milk and egg mixture, then roll in seasoned flour. Knock off excess flour.
• In a large skillet, heat oil to 350 degrees.
• Add corn and fry for 5 minutes or until golden brown (approximately 2-1/2 minutes on each side).
• Drain on paper towels.

BATTER FRIED CORN ON THE COB

Steps:

• In deep fryer, or heavy saucepan, heat oil to 375 degrees.
• In medium bowl, combine corn meal, parmesan cheese, flour, garlic salt, milk, and egg. Mix well.
• Dip corn in batter to coat then roll in corn flake crumbs.
• Fry in hot oil 2 to 3 minutes or until lightly golden brown. Drain on paper towels. Serve immediately.

BATTERED DEEP FRIED CORN ON THE COB RECIPE

Steps:

• In a Deep Fat Fryer or Deep Heavy Dutch Oven Preheat Peanut Oil Or Other Oil to 375 Degrees F. Make a batter by combining the flour, buttermilk and beaten egg(s), 1.2 t garlic powder, 1/2 t salt and 1/8 t black pepper, 2 T oil and 1/2 cup parmesan cheese. . Dip corn-on-the-cob ears into cornmeal batter to coat. Roll in cornflake crumbs. With cooking tongs, holding at a distance, slowly place a few ears of corn in hot oil, 1 at the time. Fry for about 3 minutes per ear or until golden brown. Drain on paper towels. Serve with corn holders in each end and in corn dishes (if you have them) while hot. Season as desired with salt and black pepper.