Deep Fried Corn Food

SATISFYING CORN FRITTERS

Steps:

• In a bowl, combine egg& milk.
• Stir in corn& oil.
• Combine flour, sugar, salt& baking powder; add to egg mixture; stir just until mixed.
• Drop from Tbsp.
• a few at a time into oil heated to 375 degrees.
• Fry until golden& cooked through, about 4-5 minutes.
• Drain in paper towels.
• Serve hot with warm maple syrup.

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.

DEEP FRIED ALMOND CHICKEN

Steps:

• Chicken: Cut chicken pieces in 1-inch squares and place in large bowl.
• Stir in egg, salt, pepper and 1 TB oil and mix well.
• Stir cornstarch and flour together.
• Add chicken pieces, stirring to coat.
• Heat oil for deep-frying in wok or deep-fryer to 375°F.
• Add chicken pieces, a small batch at a time, and fry 3 to 4 minutes or until golden and crisp.
• (Do not overcook chicken or chicken will be tough). Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
• Clean wok and heat 15 seconds over high heat.
• Add 1 TB oil. Add ginger and garlic and stir-fry until fragrant.
• Add and stir-fry crushed chiles and green onions.
• Add rice wine and stir 3 seconds.
• Add cooked chicken, stirring until well mixed.
• Add to chicken and heated through.
• Sauce:.
• Add oil to WOK.
• Add the Flour and cook to make a almond colored roux.
• Add the Butter and Melt over Medium heat,.
• Add Chicken Stock and wisk until smooth.
• Add Sugar and stir until sugar is desolved.
• Add Sesame Oil and stir to blend.
• Let cook until boils and thickens, stirring constantly.
• Remove from heat and serve over Deep Fried Almond Chicken.
• Sprinkle chopped almonds on top and enjoy!

CORN ON THE COB-DEEP FRIED 3 VERSIONS

Steps:

• 1. Ponchito's # 1: Heat oil in deep fryer or kettle to 375^. Dip fresh ears of corn into hot oil for 3 minutes. It comes out slightly golden brown and caramelized. Serve with salt and pepper and a lime wedge.
• 2. Clark's # 2: Heat fryer to 375^ or about 4 inches in kettle. Clean corn, wash, pat dry, cut in 1/2, set aside. Combine eggs and buttermilk in a large bowl and beat with a whisk; add cornmeal. Set aside. In another bowl, mix together remaining dry ingredients and spread out in a shallow pan. Coat corn in buttermilk mixture, let excess drip back into bowl, make only 2 at a time then roll in flour mixture. Lower corn with tongs into hot oil. Fry 3 minutes or until golden brown. Drain on paper towels or a brown paper bag.
• 3. County Fair # 3. Combine all ingredients in a large bowl;except the panko, mix well. Dips ears into batter, roll in the panko. Fry in hot 375^ oil 2-3 minutes until lightly golden brown. Drain on paper bag. Garnish each corn piece with butter, mayonnaise and sprinkle with cheese and squeeze on the lime juice, and sprinkle with cayenne pepper ,if desired. Serve over bowl with mixture inside and brush on as needed.