DEEP FRIED CORN ON THE COB
If your eyes popped at the thought of this, imagine your friends. This dish is served at some bbq places and state fairs in the American south. It tastes sort of like grilled corn, with a yummy cornmeal crust on it. A modern deep-fryer and common sense eliminate most of the muss and fuss around deep frying. Nice served with a lime wedge.
Provided by CooksInfo
Categories Deep-Fried Foods Vegetables
Time 35m
Number Of Ingredients 9
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.
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
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