Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Batter Fried Corn On The Cob
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- #12556
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
oil, for deep frying
3/4 cup corn meal
1/2 cup grated Parmesan cheese
1/3 cup flour
3/4 teaspoon garlic salt (or to taste)
3/4 cup milk
2 tablespoons oil
1 egg
12 half-ears frozen corn on the cob, thawed
1 cup cornflake crumbs
directions
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.
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nutrition data
161 calories, 5 grams fat, 25 grams carbohydrates, 5 grams protein per serving.
Beer makes batters better, meat more tender, and sauces more flavorful.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments
June 29, 2010
I just made this for dinner tonight (along with keilbasa and sauerkraut) This was completely delicious! I actually used fresh corn and just peeled the husks back but I I left them attached so it would be easier to pull out of the hot boil and eat. It worked great. Also, I didn't use the cheese because I didn't have any. Once I put them in the batter and dropped them in the oil, my husband and 3 kids came running to the kitchen to see what smelled soo good! I will definitely be making this again and I totally reccommend you try it too!