This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Batter Fried Corn-On-The-Cob
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- #289
serves/makes:
ready in:
under 30 minutes
under 30 minutes
4 reviews
ingredients
peanut oil or other oil
fresh or thawed frozen ears corn, broken or cut in halves
Batter
1/2 cup buttermilk
2 eggs, beaten
1/2 cup corn meal, enough to make a thick batter
Coating
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
directions
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.
cook's notes
Onion Magic and Garlic Magic are available in the Spice section of supermarkets.
added by
ssmnita
nutrition data
189 calories, 5 grams fat, 27 grams carbohydrates, 7 grams protein per serving.
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reviews & comments
August 13, 2014
WOW! You'll never go back to regular corn on the cob after trying these.
October 27, 2013
This is actually a really great way to cover up less than fresh corn on the cob. This time of year you can't get good fresh corn so I had bought some frozen ears and tried this recipe. We all enjoyed it, even my picky daughter.
July 5, 2013
I was the king of the bar-b-que yesterday when I impressed the socks off our guests with this recipe. The inventor of this recipe deserves a medal!
May 31, 2011
WOW...Memorial Day 2011, 24 campers could not get enough...Don't change any thing :)