Deep Fried Fresh Corn With Herb Butter Recipes
HERB-BUTTERED CORN
New York is one of the nation's biggest sweet corn producers. So it's no wonder that husband Walt and I love fresh corn on the cob and also corn I've frozen. For a flavorful, different way to serve sweet corn, try this recipe.-Donna Smith, Victor, New York
Provided by Taste of Home
Time 10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first eight ingredients. Serve with corn. Refrigerate leftovers.
Nutrition Facts : Calories 203 calories, Fat 10g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 158mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.
DEEP FRIED FRESH CORN WITH HERB BUTTER
These go well with grills or as appetizers. The herb butter can also be used with other dippers like seafood, fried potato chunks, etc. Cooking time includes making herb butter.
Provided by Darlene Summers
Categories Corn
Time 20m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Skewer each piece of corn with wooden skewers.
- Make herb butter by melting butter and adding all spices except salt and pepper.
- Deep fry corn on skewers with stick end sticking up (fry for 2 minutes--easier to use a fry basket if you have one). Lift from oil and drain.
- Dip each piece in hot butter mixture, sprinkle with salt and white pepper.
- Enjoy!
Nutrition Facts : Calories 362.8, Fat 39, SaturatedFat 10.9, Cholesterol 30.5, Sodium 85.4, Carbohydrate 4.5, Fiber 0.7, Sugar 0.7, Protein 0.9
BASIC HERB BUTTER
The basic technique for making herb butter is simple. First cream the butter until it is light and fluffy. Then, add finely minced fresh herb leaves. You can pack the herb butter in candy molds, shape the chilled butter into little balls, use small cookie cutters to make shapes or roll the chilled butter into logs using a piece of waxed paper.
Provided by Chef Glaucia
Categories Spreads
Time 4h15m
Yield 18 , 18 serving(s)
Number Of Ingredients 6
Steps:
- Using an electric mixer, cream butter until light and fluffy.
- Stir in finely minced herbs and lemon juice or lemon rid.
- Season to taste with salt, pepper and other desired seasonings.
- Shape as desired.
- Chill for several hours to allow the flavors to blend.
- If stored in the refrigerator, herb butters should be used within 3 days.
- If frozen, herb butters will keep for 6 months.
- Suggested Herb Combination:.
- - Basil, Tarragon and Thyme.
- - Chives, Parsley, Tarragon and Shallots.
- - Rosemary, Chives, Parsley and Garlic.
- - Chives and Sun-dried Tomatoes.
- - Mint, Parsley and Garlic.
Nutrition Facts : Calories 90.5, Fat 10.2, SaturatedFat 6.5, Cholesterol 27.1, Sodium 1.4, Protein 0.1
FRESH HERB BUTTER
Make and share this Fresh Herb Butter recipe from Food.com.
Provided by glitter
Categories Spreads
Time 10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- After washing your herbs, and drying them well, snip fine with a pair of kitchen shears.
- Mix the herbs with your oil You may use a food processor, pulse only once or twice or your mixture will turn green.
- This is best made a day in advance so the flavors blend well.
- Store in the refrigerator, but bring to room temperature before using.
- This will make l cup.
- It can be used on thick grilled bread slices, vegetables, and even poultry.
- **Usethe leftovers within 5 days of making.
- **.
Nutrition Facts : Calories 136.5, Fat 15.4, SaturatedFat 9.7, Cholesterol 40.7, Sodium 2.2, Carbohydrate 0.2, Fiber 0.1, Protein 0.2
HERB BUTTER FOR CORN
This is a sweet treat for corn on the cob, especially tasty on corn done on the grill. It's a nice change from plain butter- and easier than sprinkling seasonings separately!
Provided by Taste of Home
Time 5m
Yield 16 tablespoons.
Number Of Ingredients 2
Steps:
- In a small bowl, combine butter and basil until smooth. Spread on cooked corn on the cob. Refrigerate leftovers.
Nutrition Facts :
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
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