Corn On The Cob Deep Fried 3 Versions Food

DEEP FRIED CORN ON THE COB

Steps:

• Start oil heating in a fryer to 190 C / 375 F. You'll want a depth of about 3 to 4 inches (7.5 to 10 cm) minimum.
• Husk the cobs of corn. Wash, pat dry, cut in half, and set aside.
• In a medium-sized bowl, crack the eggs, then beat a bit with a whisk or fork. Then mix in the buttermilk, then whisk in the cornmeal. If the batter looks thin to you, stir in another few tablespoons of cornmeal. Set aside.
• In another bowl, mix together the (white) flour, baking powder, salt and pepper. Spread out on a plate.
• Let oil hit 190 C / 375 F.
• Using sturdy kitchen tongs, coat a piece of corn in the buttermilk batter, shake off excess batter, then roll in the flour mixture on the plate.
• You can prepare all at once if you wish before frying.
• Lower a piece of corn at a time into the hot oil. If using an average-sized home fryer, have no more than 3 or 4 pieces in at one time.
• Fry for about 3 minutes or until golden brown.
• Drain on brown paper or paper towel, and serve at once piping hot.

DEEP-FRIED CORN

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Place 6 ears of corn into the hot oil and fry until they start to turn brown on the ends, turning at least once during cooking time, about 5 minutes total. Remove from oil and drain on paper towels. Repeat with remaining ears. Serve immediately with butter, salt, and pepper.