Deep Fried Corn on the Cob© Copyright 2015. All rights reserved and enforced
Deep Fried Corn on the Cob
© Denzil Green
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.
Number of servings: 4
Estimated Prep Time: 30 minutes
Estimated Cooking Time: 5 minutes Cooking at: 375 F / 190 C / Gas Mark 5
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 375 F / 190 C.
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.
CommentsIf using frozen corn on the cob, thaw first. If you want this to be more like finger food, then cut the cobs into 2 inch (5cm) sections, instead of halves.
You can use 1/2 cup self-rising flour, as they would in the South, instead of the (1/2 cup flour plus 3/4 teaspoon baking powder). If you do, when seasoning, bear in mind that most commercial varieties of self-rising flour already have salt in them (not that southerners wouldn't throw in more salt, anyway.)
Instead of buttermilk, you can use 1/2 cup milk or cream, with 1/2 teaspoon vinegar added to give it a bit of tang.
Feel free to play with the seasoning in the flour coating. You may wish to try some chile flakes, some chipotle powder, cayenne pepper, white pepper instead of black, etc.
This recipe is easily doubled, tripled, etc. When you are doing the deep-frying, though, only put in as many pieces of corn at one time as that won't lower the oil temperature way down too much -- about 3 or 4 pieces. The secret to good deep-fry is really hot oil so that the food cooks before it has a chance to absorb much oil.
Please share this recipe with your friends. They may love it.
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-- Maurice Edmond Sailland (aka Curnonsky. French gastronome and food writer. 12 October 1872 - 22 July 1956)