As you know, Poulsbo cook Dixie Wright’s request for fried corn directions not only generated various recipes and techniques, but also let us take a shot at making a funky little concoction called fresh corn rabbit.
Now we have another corn happening, one that’s so off the wall, it’s irresistible.
Frequent Forum helper-outer Carol Wilson shares the specifics with us, mentioning, “I found this recipe for fried corn on the net at www.foodnetwork.com, and it sure sounds yummy.”
Batter-fried corn-on-the-cob
Peanut oil or other oil
4ears fresh corn or thawed frozen corn-on-the-cob, broken or cut in halves
Batter:
1/2cup buttermilk
2eggs, beaten
1/2cup cornmeal (or enough to make a thick batter)
Coating:
1/2cup self-rising flour
1/2teaspoon garlic powder
1/2teaspoon salt, plus extra for serving
1/8teaspoon pepper, plus extra for serving
In a deep-fat fryer or deep, heavy Dutch oven, heat peanut or other oil to 375 degrees.
Make a batter by combining the buttermilk, eggs and cornmeal; set aside.
For the coating, in a medium bowl or pan, combine the flour, garlic powder, salt and pepper, mixing well. Set aside.
Dip the ears of corn into the cornmeal batter to coat, then roll them in the flour mixture.
With cooking tongs, held at a distance, slowly place a few ears of corn in the hot oil, one at a time. Fry for about 3 minutes per ear or until golden brown. Lift from oil and drain on paper towels.
Serve hot, with corn holders in each end and, if you have them, in corn dishes. Season with salt and pepper, as desired.
Makes 4 servings.
SOS: Everett reader Murrna Pesce writes, “When I was a child, my French-Canadian grandmother used to make something she called ‘cheesecake.’ It was nothing like what we now refer to as cheesecake, but it was delicious, and I have searched in vain for a recipe.
“It was a very dense, buttery loaf cake with a fine texture and a sour cream taste. It was heavier and more dense than pound cake. Any ideas?”
If you can share such a recipe, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. We are always happy to receive your contributions and requests, but please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Monday’s Time Out section.
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