Buttermilk Fried Corn
Yield: Makes 4 servings
- 3 cups fresh corn kernels
- 2 1/4 cups buttermilk
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon salt
- 1 1/2 teaspoons pepper
- Corn oil
- Stir together corn and buttermilk; let stand 30 minutes. Drain.
- Combine flour and next 3 ingredients in a large zip-top freezer bag. Add corn to flour mixture, a small amount at a time, and shake bag to coat.
- Pour oil to depth of 1 inch in a Dutch oven; heat to 375°. Fry corn, in small batches, in hot oil 2 minutes or until golden. Drain on paper towels. Serve immediately.
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