Corn On The Cob Deep Fried 3 Versions Recipes

CORN ON THE COB-DEEP FRIED 3 VERSIONS

Corn On the Cob-Deep Fried 3 versions image

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

Time 10m

Number Of Ingredients 24

Ingredients

PONCHITO'S TAQUERIA : # 1
any medium ears or corn, gleaned, and dried
vegetable oil for frying
salt and pepper
lime wedges
CLARK'S OUTPOST RESTAURANT: # 2
4 large corn on the cob, fresh, gleaned and dry
1/2 c buttermilk
2 large eggs
1/2 c cornmeal
1/2 c all purpose flour
3/4 tsp baking powder
1/2 tsp each salt and pepper
COUNTY FAIR : # 3
3/4 c cornmeal
1/3 c all purpose flour
1/2 c grated parmasan cheese
3/4 tsp garlic powder
3/4 c heavy cream
2 Tbsp coconut oil
1 large egg, beaten
12 medium ears of corn fresh or thawed in 1/2 size
panko bread crumbs, plain or cheese flavored
garnish each with 1/2 tablespoon butter - 1 tablespoon margarine- a little cotija cheese(like feta)- lime wedge, cayenne pepper

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

Deep-Fried Corn image

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

Ingredients

12 ears fresh corn, husks and silks removed
vegetable oil for frying
4 tablespoons unsalted butter, or to taste
salt and ground black pepper to taste

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

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