Buttermilk Fried Corn
Source of Recipe
Aunt Saunny
2 cups fresh corn kernels
1-1/2 cups buttermilk
2/3-cup all-purpose flour
2/3-cup cornmeal
1 tsp. salt
1/2 tsp. pepper
Enough corn oil
Combine corn kernels and buttermilk in large bowl. Let stand 30
minutes. Drain. Combine flour and next 3 ingredients in large zip
top plastic bag. Add corn to flour mixture a little at a time, and
shake bag to coat corn. Pour oil to depth of 1" in Dutch oven or
large heavy frying pan, and heat to 375� F. Fry corn in the hot oil,
a small amount at a time, about 2 minutes or until golden. Drain on
paper towels. Serve as side dish, or sprinkle on salads, soups or
casseroles. Makes about 2 cups fried corn.
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