Fried Corn on the Cob Recipe

1      Reviews by:    Bernice Stafford   Fried Corn on the Cob Recipe dips fresh corn on the cob in a batter of buttermilk, eggs and corn meal then coats with mixture of flour, garlic powder and salt and pepper before frying to a golden brown. Food Category:    Vegetables Cuisine Origin:    Midwestern    Servings:8 Calories per Serving:162 Print Preview Rate This Recipe Prep Time:   12 Minutes Cook Time:   6 Minutes Total Time:   18 Minutes

INGREDIENTS

• Peanut oil ( or personal favorite)
• 4 fresh or fully thawed, ears of corn broken or cut in half
• For Batter:
• 1/2 cup buttermilk
• 2 eggs (well beaten)
• 1/2 cup corn meal (may have to add more to make batter thick enough)
• For Coating:
• 1/2 cup self-rising flour (may need more according to preference)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/8 teaspoon pepper (all of these can be added to according to taste preferences)

DIRECTIONS

• In a deep fat fryer or deep heavy dutch oven, preheat oil to 375°F.
• Make batter with cornmeal, buttermilk, and eggs ( set aside). Combine flour, garlic powder, salt, and pepper (set aside). Dip corn ears into cornmeal batter to coat. Roll in flour mixture.
• With cooking tongs, holding at a safe distance, slowly place ears of corn in hot oil, one at a time. Fry for about 3 minutes or until golden brown.
• Drain on paper towels. Serve with corn holders and season as desired.

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