Batter Fried Corn-on-the-Cob

Batter Fried Corn-on-the-Cob

  • Prepare: 20M
  • Cook: 12M
  • Total: 32M
Batter Fried Corn-on-the-Cob

Batter Fried Corn-on-the-Cob

Ingredients

  • 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
  • Time
  • Prepare: 20M
  • Cook: 12M
  • Total: 32M

Found on

Description

"seconds, anyone?"

Batter Fried Corn-on-the-Cob is the marriage of the Corn Dog and Corn-on-the-Cob. Original batter recipe - Alton Brown - http://www.foodnetwork.com/recipes/alton-brown/corn-dogs-recipe.html

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!
  • Serves: 6-12
  • Prepare: 20 mins
  • Cook Time: 12 mins
  • TotalTime:
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Title:

Descrition:

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

The first person this recipe

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5353 483

Found on simplysated.com