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Fried Corn On The Cob




Source of Recipe


Web


List of Ingredients




Oil for deep frying
1 c. buttermilk
Tabasco, to taste
5 or 6 ears of corn, cut into 2 smaller portions (or use frozen mini ears)
1 c. self-rising corn meal mix
1/4 c. self-rising flour
2 tsp. Emeril's Essence seasoning


Recipe




Heat the oil in a deep fryer to 375°. Combine the buttermilk and Tabasco in a shallow bowl.
Place corn into buttermilk mixture and turn to coat. Combine the corn meal, flour, and
Essence seasoning. Mix well. Remove each ear of corn from the buttermilk and place in the
cornmeal mixture coating well. Place on a rack to allow the coating to set. If needed, coat
again with the cornmeal mixture. Carefully drop each ear of corn into the hot oil and fry
until golden brown. Drain on absorbent paper. Serve warm.