Battered Deep Fried Corn On The Cob Recipes

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.

CORN ON THE COB-DEEP FRIED 3 VERSIONS

Steps:

• 1. Ponchito's # 1: Heat oil in deep fryer or kettle to 375^. Dip fresh ears of corn into hot oil for 3 minutes. It comes out slightly golden brown and caramelized. Serve with salt and pepper and a lime wedge.
• 2. Clark's # 2: Heat fryer to 375^ or about 4 inches in kettle. Clean corn, wash, pat dry, cut in 1/2, set aside. Combine eggs and buttermilk in a large bowl and beat with a whisk; add cornmeal. Set aside. In another bowl, mix together remaining dry ingredients and spread out in a shallow pan. Coat corn in buttermilk mixture, let excess drip back into bowl, make only 2 at a time then roll in flour mixture. Lower corn with tongs into hot oil. Fry 3 minutes or until golden brown. Drain on paper towels or a brown paper bag.
• 3. County Fair # 3. Combine all ingredients in a large bowl;except the panko, mix well. Dips ears into batter, roll in the panko. Fry in hot 375^ oil 2-3 minutes until lightly golden brown. Drain on paper bag. Garnish each corn piece with butter, mayonnaise and sprinkle with cheese and squeeze on the lime juice, and sprinkle with cayenne pepper ,if desired. Serve over bowl with mixture inside and brush on as needed.

BATTER FRIED CORN ON THE COB

Steps:

• In deep fat fryer (or heavy saucepan), heat oil to 375 degrees F. In medium bowl combine cornmeal, Parmesan cheese, flour, garlic salt, milk, oil, and egg; mix well. Dip corn-on-the-cob ears into cornmeal batter to coat; roll in cornflake crumbs. Fry in hot oil 2 to 3 minutes or until lightly golden brown. Drain on paper towels. Serve immediately.

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!

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.