Batter-fried Corn on the Cob

Batter-fried Corn on the Cob Recipe: Delicious and Easy to Make

Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Batter-fried Corn on the Cob is a delightful twist on the traditional way of enjoying corn. This recipe transforms the simple, sweet taste of corn into a crispy, savory treat that's perfect for summer barbecues, picnics, or as a unique side dish for any meal. The combination of a crunchy exterior with a soft, sweet interior makes this dish irresistible. This introduction will guide you through the history, preparation tips, and nutritional information of this delicious recipe.

History

The concept of batter-frying vegetables can be traced back to various cultures around the world, each adding their unique twist to the method. Batter-fried Corn on the Cob, in particular, is a modern take that combines the love for deep-fried foods with the universal appeal of sweet corn. This recipe has evolved over time, incorporating various ingredients like Parmesan cheese and cornflake crumbs to enhance flavor and texture.

Ingredients

oil for deep frying
0.75 cup of cornmeal
0.5 cup of grated parmesan cheese
0.33 cup of flour
0.5 – 0.75 tsp of garlic salt
0.75 cup of milk
2 tbsp of oil
1 egg
2 pkg. of green Giant Nibblers Frozen corn-on-the-Cob, thawed
1 cup of cornflake crumbs

How to prepare

Preheat a deep fat fryer or a heavy saucepan and heat the oil to 375°F (191°C).
In a medium-sized bowl, combine cornmeal, Parmesan cheese, flour, garlic salt, milk, oil, and egg. Mix well until all ingredients are fully incorporated.
Dip the corn-on-the-cob ears into the cornmeal batter to coat them evenly, then roll them in cornflake crumbs.
Fry the coated corn-on-the-cob ears in the hot oil for 2 – 3 minutes or until they turn lightly golden brown.
Drain the fried corn-on-the-cob ears on paper towels to remove excess oil.
Serve the corn-on-the-cob ears immediately while they are still hot.

Variations

For a spicier version, add a teaspoon of chili powder or cayenne pepper to the batter. You can also experiment with different cheeses in place of Parmesan, such as cheddar or mozzarella, for a different flavor profile.

Cooking Tips & Tricks

To ensure the best results, make sure the oil is at the correct temperature before frying. Using a thermometer is helpful. For an even coat, dip the corn in the batter, then use your hands to gently roll it in the cornflake crumbs. To avoid overcrowding the fryer or saucepan, fry the corn in batches. This maintains the oil temperature and ensures each piece is evenly cooked.

Serving Suggestions

Serve the Batter-fried Corn on the Cob hot, with a side of your favorite dipping sauce, such as a tangy barbecue sauce or a creamy ranch dressing. It pairs well with grilled meats, salads, or as a standalone snack.

Cooking Techniques

Deep frying is the recommended cooking technique for this recipe to achieve the crispy texture. However, for a lighter version, you can try air frying. The results will be less crispy but still delicious.

Ingredient Substitutions

If you're looking to make this recipe gluten-free, you can substitute the flour with a gluten-free flour blend and use gluten-free cornflake crumbs. For a dairy-free version, omit the Parmesan cheese or use a dairy-free cheese alternative.

Make Ahead Tips

You can prepare the batter and coat the corn ahead of time, then refrigerate until ready to fry. This can save time and make the cooking process more efficient.

Presentation Ideas

Serve the Batter-fried Corn on the Cob on a platter garnished with fresh herbs like parsley or cilantro. You can also slice the corn into smaller pieces for bite-sized appetizers.

Pairing Recommendations

This dish pairs beautifully with summer favorites like grilled chicken, burgers, or a fresh garden salad. For drinks, consider a light beer, iced tea, or lemonade to complement the flavors.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to maintain crispiness. Microwaving is not recommended as it can make the batter soggy.

Nutrition Information

Calories per serving

Each serving of Batter-fried Corn on the Cob contains approximately 250-300 calories. The exact number can vary based on the size of the corn cobs and the amount of oil absorbed during frying.

Carbohydrates

Each serving of Batter-fried Corn on the Cob contains approximately 30-40 grams of carbohydrates. The corn itself is a natural source of carbs, which are increased slightly by the addition of cornmeal, flour, and cornflake crumbs in the batter.

Fats

Due to the deep-frying process, this dish is higher in fats, with each serving containing about 15-20 grams of fat. The type of oil used for frying can affect the fat content, with options like canola or vegetable oil being common choices.

Proteins

This recipe provides a modest amount of protein, with each serving containing about 5-7 grams. The protein comes from the corn, egg, and a small amount from the Parmesan cheese.

Vitamins and minerals

Corn is a good source of several vitamins and minerals, including vitamin C, B vitamins, magnesium, and potassium. The frying process may reduce some of these nutrients, but the dish still contributes to your daily intake.

Alergens

This recipe contains common allergens such as dairy (Parmesan cheese), gluten (flour, cornflake crumbs), and eggs. Individuals with allergies to these ingredients should exercise caution.

Summary

Batter-fried Corn on the Cob is a delicious treat that offers a mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals. However, due to its fried nature, it's best enjoyed in moderation as part of a balanced diet.

Summary

Batter-fried Corn on the Cob is a versatile and delicious way to enjoy corn. With its crispy exterior and sweet interior, it's sure to be a hit at any gathering. By following the tips and variations provided, you can customize the recipe to suit your taste preferences and dietary needs. Enjoy this delightful dish as a special treat that combines the best of summer flavors.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a warm summer day, and I was visiting my dear friend Martha in her cozy kitchen. As soon as I walked in, I was greeted by the enticing aroma of fried corn on the cob. Martha had a mischievous twinkle in her eye as she handed me a piping hot ear of corn, coated in a crispy golden batter.

"Try it, dear," she said with a grin. "I promise you'll love it."

I took a bite and was immediately hooked. The combination of sweet corn and crispy batter was like nothing I had ever tasted before. I begged Martha to teach me her secret recipe, and she chuckled as she handed me a tattered old recipe card.

"Here you go, my dear," she said. "But remember, the key is to fry the corn just right – not too greasy, not too dry."

And so began my journey to mastering the art of batter-fried corn on the cob. I spent hours in my own kitchen, experimenting with different batters and cooking techniques. I tried adding herbs and spices, adjusting the frying temperature, and even using different types of corn. But no matter what I tried, nothing seemed to compare to Martha's original recipe.

Determined to crack the code, I reached out to other friends and family members who were known for their culinary skills. My Aunt Edna shared her trick of adding a touch of buttermilk to the batter for extra tanginess, while my neighbor Mrs. Jenkins suggested sprinkling the corn with a hint of paprika for a spicy kick.

Armed with these new tips and tricks, I continued to refine my recipe. I made batch after batch of batter-fried corn on the cob, serving it at family gatherings and potluck dinners. Each time, I received rave reviews and requests for the recipe.

Years passed, and my batter-fried corn on the cob became a signature dish that I was known for far and wide. I entered it into county fairs and cooking competitions, always taking home a blue ribbon or two. But no matter how many accolades I received, I never forgot the humble beginnings of this recipe – a simple gift from a dear friend.

One day, as I was preparing a fresh batch of batter-fried corn on the cob for a summer barbecue, I received a surprise visitor. It was Martha, the woman who had inspired me all those years ago. She took one bite of my corn and smiled, a twinkle in her eye.

"My dear, you've truly mastered the art of batter-fried corn on the cob," she said. "I couldn't be prouder."

Tears welled up in my eyes as I hugged Martha tightly. In that moment, I realized that this recipe was more than just a dish – it was a symbol of friendship, love, and the joy of sharing good food with the ones we care about.

As Martha and I sat down to enjoy our corn on the cob together, I felt grateful for the journey that had led me to this moment. And as I savored each crispy, sweet bite, I knew that this recipe would always hold a special place in my heart – a reminder of the power of food to bring people together, to create memories, and to nourish both body and soul.