Sweet Corn Deep Fry Recipes
DEEP FRIED CORN ON THE COB
If your eyes popped at the thought of this, imagine your friends. This dish is served at some bbq places and state fairs in the American south. It tastes sort of like grilled corn, with a yummy cornmeal crust on it. A modern deep-fryer and common sense eliminate most of the muss and fuss around deep frying. Nice served with a lime wedge.
Provided by CooksInfo
Categories Deep-Fried Foods Vegetables
Time 35m
Number Of Ingredients 9
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.
PAN-FRIED SWEET CORN
From fresh yellow corn, or mixed white. This fried dish is very sweet and the only way I like my corn. I like to season with more salt and pepper before serving.
Provided by George
Categories Side Dish Vegetables Corn
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Heat butter in a skillet over medium-high heat. Cut kernels off corn cobs into the skillet with a knife. Scrape the cobs with the back of the knife to release corn "milk" and any remaining kernels into the pan. Add salt and pepper to taste. Fry until corn is hot and tender, about 10 minutes.
Nutrition Facts : Calories 179.5 calories, Carbohydrate 17.2 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 2.5 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 34.5 mg, Sugar 2.9 g
SOUTHERN SWEET FRIED CORN BY JAYLYNN LITTLE RECIPE BY TASTY
Shake up the weekly side dish routine with this sweet, salty, and crunchy vegan Southern fried corn as made by Jaylynn Little!
Provided by Jaylynn Little
Categories Sides
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Shuck the corn and remove the silk. Rinse under cold water.
- Set an ear of corn upright in a large bowl and cut the kernels into the bowl with a sharp knife. Reserve the cobs and repeat with the remaining ears.
- Use a spoon to scrape the cobs to release the creamy, starchy corn milk into the bowl with the kernels.
- Melt the vegan butter in a large skillet over medium-high heat. Add the corn, pepper, and salt and stir to coat in the butter. Reduce the heat to medium-low and cook for 20-25 minutes, stirring occasionally, until the corn is creamy.
- Season with more salt and pepper to taste and serve immediately.
- Enjoy!
Nutrition Facts : Calories 381 calories, Carbohydrate 79 grams, Fat 6 grams, Fiber 11 grams, Protein 13 grams, Sugar 24 grams
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
SWEET CORN-DEEP FRY
Summer and corn on the cob! Yipee and Yep MadCity Dale is having fun like a kid on the Sweet Corn Farm (Ideal Acres) back home in Indiana! In a heavy Dutch oven preheat peanut oil or other oil to 375 degrees F. Make a batter by combining the 1/2 cup cornmeal, 1/2 cup buttermilk and 3 beaten eggs. Combine flour, garlic powder, salt and black pepper (Dale's LUV seasoning) in a medium bowl or pan and set aside. Dip corn-on-the-cob ears into cornmeal batter to coat. Roll in flour mixture. 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.
Provided by MadCity Dale
Categories Native American
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oil in Cast Iron Dutch Oven to 350F at a depth of about 3" to 4".
- Shuck, wash, pat dry, cut in half, and set aside Corn on cob.
- Crack the eggs into medium bowl beat with a fork, mix in the buttermilk, then whisk in the cornmeal. If batter looks thin, stir in another few tablespoons of cornmeal. Set aside.
- In another bowl, mix together dry ingredients (white) flour, baking powder, seasoning and spread out on a plate.
- Oil at 375F, use tongs, coat a piece of corn in the buttermilk batter, shake off excess batter, then roll in the flour mixture on the plate.
- Lower a piece of corn into oil until golden brown, about 3 minutes.
Nutrition Facts : Calories 53.5, Fat 1.1, SaturatedFat 0.3, Cholesterol 31.4, Sodium 47.1, Carbohydrate 8.5, Fiber 0.5, Sugar 0.6, Protein 2.3
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