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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Renaldo Bouwer
[email protected]This recipe is a keeper!
Junior Okor
[email protected]I love the crispy coating on the corn.
Fatjon Xhemollari
[email protected]I've made this recipe several times and it's always a hit.
Mohammad Saddam Islam Mohammad Saddam Islam
[email protected]This is a great recipe for a summer cookout.
Brooklyn Bennett
[email protected]I'm not a big fan of corn on the cob, but this recipe changed my mind. It was so good!
Mnaveed Mnaveed
[email protected]I served the corn with a side of ranch dressing and it was perfect.
Shahrukh Tanoli
[email protected]I added some cayenne pepper to the batter for a little extra spice. It was delicious!
Ichigo
[email protected]I had a hard time getting the batter to stick to the corn.
Mithila Jaman
[email protected]The batter was a bit too thick for my taste, but the corn was still delicious.
Hide and Seek
[email protected]I love this recipe! It's a great way to use up leftover corn on the cob.
Zara Gull
[email protected]This recipe was easy to follow and the results were delicious. The corn was crispy on the outside and tender on the inside.
Tony James
[email protected]I was skeptical about deep-frying corn on the cob, but it turned out to be amazing! The batter was crispy and flavorful, and the corn was cooked perfectly. I will definitely be making this again.