Batter Fried Corn on the Cob
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 159.7
- Total Fat: 5.7 g
- Cholesterol: 71.6 mg
- Sodium: 310.8 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 2.4 g
- Protein: 6.0 g
View full nutritional breakdown of Batter Fried Corn on the Cob calories by ingredient
Introduction
A few years ago, my husband and I were in Ft. Smith, Arkansas, for the day where we lunched at Lewis' Restaurant, 5901 Hwy. 71 South, Ft. Smith, AR.; telephone number 479-646-4309.I choose a "pancake batter coated deep fried corn on the cob" as a side dish. It was positively delicious. I have unsuccessfully searched the internet for a comparable recipe until now October 22, 2010, and I think that I found a comparable recipe at: http://www.cdkitchen.com/recipes/recs/317/
Batter_Fried_CornOnTheCob45948.shtml
Note: Onion Magic and Garlic Magic are available in the Spice section of supermarkets.
This recipe from CDKitchen for Batter Fried Corn-On-The-Cob
I choose a "pancake batter coated deep fried corn on the cob" as a side dish. It was positively delicious. I have unsuccessfully searched the internet for a comparable recipe until now October 22, 2010, and I think that I found a comparable recipe at: http://www.cdkitchen.com/recipes/recs/317/
Batter_Fried_CornOnTheCob45948.shtml
Note: Onion Magic and Garlic Magic are available in the Spice section of supermarkets.
This recipe from CDKitchen for Batter Fried Corn-On-The-Cob
Number of Servings: 6
Ingredients
-
Peanut Oil or Canola Oil
4 fresh or thawed frozen ears of corn on the cob (7.5 to 9 inches, broken or cut in halves)
***Batter***
½ -cup buttermilk
2 eggs, beaten
½ -cup corn meal -- enough to make a thick batter
***Coating***
½ -cup (or more as needed), self rising flour
½ teaspoon garlic powder or Garlic Magic (see Note)
½ teaspoon sea salt
1/8 teaspoon freshly crushed black pepper
Directions
Ready in: 30 minutes
Difficulty: 4 (1=easiest: to the hardest=5)
In a Deep Fat Fryer or Deep Heavy Dutch oven, preheat peanut oil or other oil to 375°F. In deep fat fryer or heavy saucepan, heat peanut oil to 375° F. Make a batter by combining the cornmeal, buttermilk and beaten egg(s). 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. Allow setting for about 10 to 15 minutes. 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 the corn as desired with sea salt and freshly crushed black pepper.
Number of Servings: 6
Recipe submitted by SparkPeople user CHUCKLES0719.
Difficulty: 4 (1=easiest: to the hardest=5)
In a Deep Fat Fryer or Deep Heavy Dutch oven, preheat peanut oil or other oil to 375°F. In deep fat fryer or heavy saucepan, heat peanut oil to 375° F. Make a batter by combining the cornmeal, buttermilk and beaten egg(s). 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. Allow setting for about 10 to 15 minutes. 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 the corn as desired with sea salt and freshly crushed black pepper.
Number of Servings: 6
Recipe submitted by SparkPeople user CHUCKLES0719.