Battered Deep Fried Corn on The Cob
- Peanut Oil Or Other Oil
- Fresh or Thawed Frozen Ears Corn-on-Cob, broken or cut in halves
- 1/2 cup buttermilk
- 2 eggs, beaten
- 1/2 cup self rising flour -- enough to make a thick batter
- 1/2 teaspoon garlic powder or Garlic Magic (see note)
- 1/2 teaspoon table salt
- 1/8 teaspoon Black Pepper
- cornflake crumbs
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 flour, buttermilk and beaten egg(s), 1.2 t garlic powder, 1/2 t salt and 1/8 t black pepper, 2 T oil and 1/2 cup parmesan cheese. .
Dip corn-on-the-cob ears into cornmeal batter to coat. Roll in cornflake crumbs. 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.