BUTTERMILK FRIED CORN
2 Cups Fresh Corn
1 ½ Cup Buttermilk
2/3 Cup Flour
2/3 Cup Cornmeal
1 t Salt
½ t Pepper
Corn Oil
Combine buttermilk and corn in a large bowl; let stand for 20 minutes
Meanwhile, pour oil in a dutch oven to a depth of 1 inch heat on medium high heat.
Combine flour, cornmeal salt and pepper in a large zip-lock plastic bag. Drain corn and add to zip-lock bag. Shake bag to coat.
Fry corn in hot oil for 2 – 3 minutes or until golden.
Drain on paper towels and serve.
Wednesday, September 23, 2009
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