Deep Fried Corn 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.

FRIED CORN

Steps:

• In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot.

CORN FRITTERS

Steps:

• Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
• In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
• Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

SATISFYING CORN FRITTERS

Steps:

• In a bowl, combine egg& milk.
• Stir in corn& oil.
• Combine flour, sugar, salt& baking powder; add to egg mixture; stir just until mixed.
• Drop from Tbsp.
• a few at a time into oil heated to 375 degrees.
• Fry until golden& cooked through, about 4-5 minutes.
• Drain in paper towels.
• Serve hot with warm maple syrup.

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 BALLS

Steps:

• In a large bowl, combine the egg, corn, cracker crumbs, sugar and baking powder (batter will be soft)., In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by rounded teaspoonfuls; fry in batches until golden brown, about 1 minute on each side. Drain on paper towels. Serve warm.

DEEP FRIED CALAMARI (SIMPLE)

Steps:

• Dredge calamari rings in corn starch and shake off excess.
• The rings may be prepared in advance up to this point, and refrigerated.
• Heat oil to fairly high heat.
• Deep fry rings about 1 minute or until golden.
• Drain on paper towels, and sprinkle lightly with salt.
• Serve with lemon wedges and garlic mayo or marinara sauce for dipping.

DEEP FRIED SOUP RECIPE BY TASTY

Steps:

• Melt the butter in a large saucepan over medium heat. Add the onion, celery, carrot, and garlic and cook for 2 minutes, until the vegetables start to soften. Add ¼ cup (30 G) of flour and stir to coat the vegetables. Cook for another 2 minutes, until the flour is golden brown.
• Add the corn and vegetable stock and whisk until the flour dissolves. Add the heavy cream, 2 teaspoons of salt, the pepper, and cayenne, if using. Simmer until thickened slightly, about 4 minutes. Remove the pot from the heat and let cool to room temperature. The soup will thicken significantly.
• Line a baking sheet with parchment paper.
• Use a small ice cream scoop to scoop the soup into 12 portions onto the prepared baking sheet. 5. Freeze for 1 hour, until solid.
• Heat the canola oil in a large heavy-bottomed pot until it reaches 350°F (180°C). Set a wire rack inside a baking sheet and place nearby.
• Add the remaining ½ cup (60 G) flour and 1 teaspoon of salt to a shallow bowl. Add the eggs to a separate shallow bowl. Add the panko, cornmeal, and remaining teaspoon of salt to a third shallow bowl.
• Coat the soup balls in the flour, then the egg, then the panko mixture.
• Working in batches, fry the soup balls in the hot oil for 2-3 minutes, or until golden brown. Transfer to the wire rack and sprinkle with more salt, then let cool slightly.
• Garnish with parsley, then serve warm.
• Enjoy!

MEXICAN FRIED CORN

Steps:

• In a skillet, cook corn and onion in butter until tender. Add chilies, salt and pepper; cook and stir over medium heat for about 5-7 minutes. Serve immediately.