Fried Corn Paula Deen Style Recipes

FRIED CORN PAULA DEEN STYLE

Steps:

• In a medium skillet melt butter over medium heat.
• Add corn, salt and sugar; cook, stirring occasionally, 12 to 15 minutes or until the edges of corn are lightly browned.
• Stir in basil.
• Serve corn immediately.

FRIED CREAMED CORN

Steps:

• Place the cold fatback into a saute pan and begin to heat over medium-low heat. Allow the fat to melt and render as slowly as possible to insure that the pieces are completely rendered but remain very light golden brown.
• Add the butter to the pan, then the onions and allow the onions to sweat until very soft. Mix together the corn with the heavy cream and sugar, and add to the pan of fat and onions. Increase the heat to high and stir vigorously to emulsify the mixture. Once the mixture has reached a boil, turn off the heat and continue to stir for 30 seconds. Season with salt, black pepper and lemon juice. Serve immediately.

MAMA'S FRIED CREAM CORN

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, to taste. If corn seems too dry, add a little milk or water.
• Serve as a side dish with favorite meal.

DEEP-FRIED SQUASH

Steps:

• In a large Dutch oven, pour the oil to a depth of 2 inches; heat to 365 degrees F.
• In a large bowl, whisk together the buttermilk and eggs until smooth. Add the squash, tossing gently to coat; let stand for 30 minutes. Drain the squash, discarding the buttermilk mixture.
• In a shallow dish, combine the cornmeal, flour, Cajun or Creole seasoning, baking powder, salt, and pepper, to taste. Dredge the squash in the mixture to coat.
• Fry the squash, in batches, until golden brown, 2 to 3 minutes. Drain on paper towels. Garnish with parsley, if desired. Serve immediately.