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!
CORN ON THE COB-DEEP FRIED 3 VERSIONS
These recipes are from various Restaurants and County Fairs from Peru to California. They all sound very interesting and different. I have only tried the first recipe from Peru that is from Ponchito's Taqueria (he got the recipe in Peru) now uses it in his restaurant. Enjoy and try them all!
Provided by Pat Duran
Categories Vegetables
Time 10m
Number Of Ingredients 24
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.
DEEP-FRIED CORN
This deep-fried corn is a simple, easy, and different way to fix corn on the cob. We enjoyed this at a fish fry that we recently attended.
Provided by Amy Williams Hopkins
Categories Side Dish Vegetables Corn
Time 20m
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 17.1 g, Cholesterol 10.2 mg, Fat 12.2 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 3.5 g, Sodium 26.9 mg, Sugar 2.9 g
FRIED CORN ON THE COB
Fried Corn on the Cob is a great side dish. It is easy to prepare with easy ingredients. Your favorite fair food can now be prepared at home.
Provided by Eating on a Dime
Categories Side Dish
Time 15m
Number Of Ingredients 12
Steps:
- Mix the milk and egg together in a shallow bowl. Then combine the flour, cornmeal and seasonings together in a separate shallow bowl.
- Heat 1/2 inch of the vegetable oil in a large sauce pan over high heat until it has reached 350 degrees F.
- Dip each ear of the corn in the egg and milk mixture. You can roll the corn in the mixture to get it fully coated.
- Then roll the corn in the flour and cornmeal mixture to fully coat in this mixture.
- Using tongs, carefully place the corn in the heated oil and cook for 2-3 minutes per side until the corn is golden brown. Watch the corn while it's frying to make sure it doesn't overcook and the oil does not bubble over the pan.
- Then move the corn onto a plate lined with paper towels to soak up any excess oil from the frying.
- Serve as soon as the corn is cool enough to touch and enjoy!
Nutrition Facts : Calories 213 kcal, Carbohydrate 39 g, Protein 8 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 32 mg, Sodium 429 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving
CHICKEN-FRIED CORN ON THE COB
Make and share this Chicken-fried Corn on the Cob recipe from Food.com.
Provided by Moe Larry Cheese
Categories Corn
Time 7m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 265.4, Fat 4.4, SaturatedFat 1.5, Cholesterol 36.7, Sodium 33.6, Carbohydrate 50.7, Fiber 3.7, Sugar 5.5, Protein 9.7
BATTERED DEEP FRIED CORN ON THE COB RECIPE
Provided by JimMac
Number Of Ingredients 9
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.
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