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Tuesday, May 28

Buttermilk fried corn

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

  1. Combine the corn kernels and buttermilk in a large bowl; let stand for 30 minutes, and then drain. 
  2. Combine the flour, cornmeal, salt, and pepper in a large zip-top bag. 
  3. Add the corn to the flour mixture, a small amount at a time, and shake the bag to coat. 
  4. Pour oil to a depth of 1 inch in a Dutch oven; heat to 375°F.
  5. Fry the corn, in small amounts, in the hot oil 2 minutes, or until golden. 
  6. Drain on paper towels. 
  7. Serve as a side dish, or sprinkle on salads, soups, or casseroles. 
Recipe from Southern Livings 1001 Ways To Cook Southern.

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