Corn On the Cob-Deep Fried 3 versions
By Pat Duran kitchenchatter
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!
PONCHITO'S TAQUERIA : # 1
ears or corn, gleaned, and dried
vegetable oil for frying
salt and pepper
CLARK'S OUTPOST RESTAURANT: # 2
corn on the cob, fresh, gleaned and dry
all purpose flour
each salt and pepper
COUNTY FAIR : # 3
all purpose flour
grated parmasan cheese
ears of corn fresh or thawed in 1/2 size
panko bread crumbs, plain or cheese flavored
garnish each with 1/2 tablespoon butter - 1 tablespoon margarine- a little cotija cheese(like feta)- lime wedge, cayenne pepper
1Ponchito'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.
2Clark'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.
3County 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.