Batter Fried Corn-on-the-Cob

• Refrigerated

  • 1 Egg - beaten slightly

• Baking & Spices

  • 1 cup All-purpose flour
  • 4 tsp Baking powder
  • 1/2 tsp Black pepper
  • 1 cup Cornmeal, yellow
  • 1/4 cup Cornstarch
  • 1 1/2 tsp Kosher salt
  • 1/3 cup White sugar

• Oils & Vinegars

  • 3/4 gal Vegetable oil

• Dairy

  • 1 1/2 cup Buttermilk

• Other

  • 6 ears Of corn on the cob – left whole or cut in half horizontally

Found on simplysated.com

Description

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1½ teaspoon kosher salt
• ½ teaspoon black pepper
• ⅓ cup white sugar
• 4 teaspoons baking powder
• 1 egg - beaten slightly
• 1½ cup buttermilk
• ¾ gallon vegetable oil for frying
• 6 ears of corn on the cob – left whole or cut in half horizontally
• ¼ cup cornstarch (for rolling corn in prior to frying) - this helps the batter to stick
• 6 long or 12 halved wooden skewers that have been soaked in water overnight or at least 2 hours.

Directions

• Before cooking, husk the corn, pull off the silk threads, and cut out any blemishes with a pointed knife. If preferred - cut the corn in-half horizontally.
• Place oil in a large Dutch Oven and heat to 375F. It is best to use a cooking thermometer.
• Combine corn meal, flour, salt, black pepper, sugar and baking powder in a medium bowl. Mix well.
• Combine egg and buttermilk in a medium bowl and mix well.
• Add the dry ingredients to the wet ingredients and stir just enough to moisten the batter.
• The batter should be lumpy. Set it aside to rest 5-10 minutes while oil is heating.
• Stick the skewers at least half-way into each ear of corn.
• Place the cornstarch on a plate and roll each ear of corn in the cornstarch then tap off the excess.
• Pour the batter into a tall glass or jar - leave some room at the top so the batter wont overflow when corn is dipped into the batter. Refill the glass when needed.
• Hold the corn by the skewer and quickly dip in and out of the batter in the glass.
• The batter should hold well to the sides of the corn. If it seems a little too thick, wipe off excess batter with your finger, then add a little buttermilk to the remaining batter. If the batter seems too thin, add a little more cornmeal.
• Now - be very careful with this next step.*See notes.
• Carefully and while holding the end of the skewer, dip the batter-dipped corn in the hot oil.
• Turn the corn often until golden brown - approximately 2 minutes.
• Set on a cooling rack which has been placed over paper towels.
• Repeat until all corn is cooked.
• Enjoy!