Best 4 Deep Fried Corn Recipes
Indulge in the crispy delight of deep-fried corn, a tempting snack bursting with flavor and coated in a golden-brown crust. This versatile dish offers various recipes to cater to diverse preferences, from classic Southern-style corn fritters to unique variations infused with herbs, spices, and cheese.
Dive into the goodness of Southern corn fritters, a staple in American cuisine, where corn kernels mingle with a batter of flour, eggs, and milk, seasoned with a touch of onion, bell pepper, and irresistible spices. For those seeking a gluten-free alternative, corn fritters made with almond flour provide a delightful crunch and a symphony of flavors.
If you're craving a kick of heat, the Jalapeño corn fritters will tantalize your taste buds with their spicy twist. A harmonious blend of corn, jalapeños, and a touch of cayenne pepper creates a delightful contrast between heat and sweetness. For a cheesy delight, Cheddar corn fritters are a must-try. A combination of sharp cheddar cheese, corn kernels, and a savory batter results in a golden-brown treat that's perfect for any occasion.
For those seeking a healthier option, baked corn fritters offer a guilt-free indulgence. With a crispy exterior and a tender interior, these fritters are a perfect balance of taste and health consciousness. And for a unique twist, try the corn fritters with bacon and green onions, where smoky bacon and aromatic green onions elevate the classic recipe to new heights of flavor.
DEEP FRIED CORN MEAL STICKS (SORULLITOS DE MAIZ) WITH DIPPING SAUCE
Also referred to as Latin or Spanish Corn Fritters, can be prepared with or without cheese. This version is Puerto Rican style. These deep fried corn meal sticks are crunchy on the outside and buttery sweet on the inside and are great for brunch, as a dinner appetizer, or as a snack at anytime of the day. These can also be prepared cheese-filled; just add a little piece of your favorite cheese inside your shape before frying. Yum!
Provided by Marisa Nicholls
Categories Appetizers and Snacks
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Bring water to a boil in a saucepan and stir in sugar, butter, and salt until sugar has dissolved. Turn heat to low and whisk in 1 cup of cornmeal until smooth. Stir in remaining 1/2 cup cornmeal to make a very thick, workable dough.
- Heat 3 cups vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Grease your hands well with 2 teaspoons of oil and scoop about 3 tablespoons of cornmeal dough; roll the dough into a ball, then shape into a 3-inch long stick about 1/2 inch wide. Repeat with remaining dough, oiling your hands as needed. Deep-fry the cornmeal sticks until golden brown, working in batches of 3 or 4 at a time. Drain fried cornmeal sticks on paper towels and keep warm.
- Mix mayonnaise, ketchup, and garlic salt in a bowl until well combined; serve cornmeal sticks with the sauce for dipping.
Nutrition Facts : Calories 420.5 calories, Carbohydrate 36.7 g, Cholesterol 12.1 mg, Fat 29.6 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 676.4 mg, Sugar 9.3 g
DEEP-FRIED CORN
This deep-fried corn is a simple, easy, and different way to fix corn on the cob. We enjoyed this at a fish fry that we recently attended.
Provided by Amy Williams Hopkins
Categories Side Dish Vegetables Corn
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Place 6 ears of corn into the hot oil and fry until they start to turn brown on the ends, turning at least once during cooking time, about 5 minutes total. Remove from oil and drain on paper towels. Repeat with remaining ears. Serve immediately with butter, salt, and pepper.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 17.1 g, Cholesterol 10.2 mg, Fat 12.2 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 3.5 g, Sodium 26.9 mg, Sugar 2.9 g
CORN ON THE COB-DEEP FRIED 3 VERSIONS
These recipes are from various Restaurants and County Fairs from Peru to California. They all sound very interesting and different. I have only tried the first recipe from Peru that is from Ponchito's Taqueria (he got the recipe in Peru) now uses it in his restaurant. Enjoy and try them all!
Provided by Pat Duran
Categories Vegetables
Time 10m
Number Of Ingredients 24
Steps:
- 1. Ponchito's # 1: Heat oil in deep fryer or kettle to 375^. Dip fresh ears of corn into hot oil for 3 minutes. It comes out slightly golden brown and caramelized. Serve with salt and pepper and a lime wedge.
- 2. Clark's # 2: Heat fryer to 375^ or about 4 inches in kettle. Clean corn, wash, pat dry, cut in 1/2, set aside. Combine eggs and buttermilk in a large bowl and beat with a whisk; add cornmeal. Set aside. In another bowl, mix together remaining dry ingredients and spread out in a shallow pan. Coat corn in buttermilk mixture, let excess drip back into bowl, make only 2 at a time then roll in flour mixture. Lower corn with tongs into hot oil. Fry 3 minutes or until golden brown. Drain on paper towels or a brown paper bag.
- 3. County Fair # 3. Combine all ingredients in a large bowl;except the panko, mix well. Dips ears into batter, roll in the panko. Fry in hot 375^ oil 2-3 minutes until lightly golden brown. Drain on paper bag. Garnish each corn piece with butter, mayonnaise and sprinkle with cheese and squeeze on the lime juice, and sprinkle with cayenne pepper ,if desired. Serve over bowl with mixture inside and brush on as needed.
BATTERED DEEP FRIED CORN ON THE COB RECIPE
Provided by JimMac
Number Of Ingredients 9
Steps:
- 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.
Tips:
- Use fresh corn on the cob: Fresh corn on the cob will give you the best flavor and texture. If you don't have fresh corn on the cob, you can use frozen corn, but be sure to thaw it completely before using.
- Use a light batter: A light batter will help the corn to cook evenly and will not weigh it down. A simple batter made with flour, eggs, milk, and salt is all you need.
- Season the batter: You can add a variety of seasonings to the batter to taste, such as salt, pepper, garlic powder, onion powder, or paprika.
- Fry the corn in hot oil: The oil should be hot enough to sizzle when you add the corn. This will help the corn to cook quickly and evenly.
- Do not overcrowd the pan: Do not overcrowd the pan with corn, or it will not cook evenly. Fry the corn in batches if necessary.
- Drain the corn on paper towels: When the corn is done frying, drain it on paper towels to remove any excess oil.
- Serve the corn immediately: Deep-fried corn is best served immediately, while it is still hot and crispy.
Conclusion:
Deep-fried corn is a delicious and easy-to-make snack or side dish. With just a few simple ingredients and a little bit of time, you can enjoy this classic fair food at home. So next time you're looking for a tasty treat, give deep-fried corn a try. You won't be disappointed!
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