Battered Deep Fried Corn On The Cob Recipes

DEEP FRIED CORN ON THE COB

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.

BATTER FRIED CORN-ON-THE-COB

Steps:

• Before cooking, husk the corn, pull off the silk threads, and cut out any blemishes with a pointed knife. If preferred - cut the corn in-half horizontally.
• Place oil in a large Dutch Oven and heat to 375F. It is best to use a cooking thermometer.
• Combine corn meal, flour, salt, black pepper, sugar and baking powder in a medium bowl. Mix well.
• Combine egg and buttermilk in a medium bowl and mix well.
• Add the dry ingredients to the wet ingredients and stir just enough to moisten the batter.
• The batter should be lumpy. Set it aside to rest 5-10 minutes while oil is heating.
• Stick the skewers at least half-way into each ear of corn.
• Place the cornstarch on a plate and roll each ear of corn in the cornstarch then tap off the excess.
• Pour the batter into a tall glass or jar - leave some room at the top so the batter won't overflow when corn is dipped into the batter. Refill the glass when needed.
• Hold the corn by the skewer and quickly dip in and out of the batter in the glass.
• The batter should hold well to the sides of the corn. If it seems a little too thick, wipe off excess batter with your finger, then add a little buttermilk to the remaining batter. If the batter seems too thin, add a little more cornmeal.
• Now - be very careful with this next step.*See notes.
• Carefully and while holding the end of the skewer, dip the batter-dipped corn in the hot oil.
• Turn the corn often until golden brown - approximately 2 minutes.
• Set on a cooling rack which has been placed over paper towels.
• Repeat until all corn is cooked.
• Enjoy!

DEEP-FRIED CORN

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.

FRIED CORN ON THE COB

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!

CHICKEN-FRIED CORN ON THE COB

Steps:

• Combine milk and egg in shallow dish and mix well.
• Combine flour, seasoned salt and pepper in shallow dish and mix well.
• Dip each ear of corn into milk and egg mixture, then roll in seasoned flour. Knock off excess flour.
• In a large skillet, heat oil to 350 degrees.
• Add corn and fry for 5 minutes or until golden brown (approximately 2-1/2 minutes on each side).
• Drain on paper towels.

BATTERED DEEP FRIED CORN ON THE COB RECIPE

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.

BUTTERY FRIED CORN WITH BACON

Steps:

• Remove corn from cobs by using a corn grater or knife, and mash the whole kernels a little.
• Slice bacon into 1-inch pieces. Cook bacon until brown in a large skillet. Remove bacon from skillet and add 1/2 stick butter to bacon grease.
• Over medium-high heat, pour in the corn. Fry in the grease and butter mixture.
• Lower the temperature and cook for 5 minutes, then put on simmer until corn is done, 10 to 15 minutes.
• Add black pepper and salt to taste.
• If corn seems too dry, add a little milk or water.

DELICIOUS AND EASY CORN ON THE COB

Steps:

• Bring a large pot of water to a boil. Stir sugar into water to dissolve; add corn, cover pot, and turn heat off, leaving pot on hot burner.
• Steep corn in hot water until tender, about 25 minutes.

BATTER FRIED CORN ON THE COB

Steps:

• In deep fryer, or heavy saucepan, heat oil to 375 degrees.
• In medium bowl, combine corn meal, parmesan cheese, flour, garlic salt, milk, and egg. Mix well.
• Dip corn in batter to coat then roll in corn flake crumbs.
• Fry in hot oil 2 to 3 minutes or until lightly golden brown. Drain on paper towels. Serve immediately.