Corn, kernels freshly removed from cob
|
2 cups
|
Buttermilk
|
1 ½ cups
|
Flour
|
2/3 cup
|
Cornmeal
|
2/3 cup
|
Salt
|
1 teaspoon
|
Pepper, freshly ground
|
½ teaspoon
|
Corn oil
|
- Combine the corn kernels and buttermilk in a large bowl; let stand for 30 minutes, and then drain.
- Combine the flour, cornmeal, salt, and pepper in a large zip-top bag.
- Add the corn to the flour mixture, a small amount at a time, and shake the bag to coat.
- Pour oil to a depth of 1 inch in a Dutch oven; heat to 375°F.
- Fry the corn, in small amounts, in the hot oil 2 minutes, or until golden.
- Drain on paper towels.
- Serve as a side dish, or sprinkle on salads, soups, or casseroles.