Batter Fried Corn-On-The-Cob
ready in: under 30 minutes
recipe id: 289
cook method: stovetop, deep fryer
peanut oil or other oil
fresh or thawed frozen ears corn, broken or cut in halves
1/2 cup buttermilk
2 eggs, beaten
1/2 cup corn meal, enough to make a thick batter
1/2 cup (or more as needed), self rising flour
1/2 teaspoon garlic powder or Garlic Magic (see note)
1/2 teaspoon table salt
1/8 teaspoon black pepper
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 cornmeal, buttermilk and beaten eggs. Combine flour, garlic powder, salt and black pepper 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.
Onion Magic and Garlic Magic are available in the Spice section of supermarkets.
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