Fried Corn on the Cob
Ingredients:
4 ears of corn, husked and cleaned
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 cup buttermilk
Vegetable oil, for frying
Directions:
In a shallow dish, whisk together the flour, salt, black pepper, garlic powder, and paprika.
Pour the buttermilk into another shallow dish.
Dip each ear of corn into the buttermilk, then dredge it in the seasoned flour mixture, making sure to coat it evenly.
In a large skillet, heat vegetable oil over medium heat until it reaches 350°F (175°C).
Carefully add the coated corn ears to the hot oil, working in batches if necessary to avoid overcrowding the skillet.
Fry the corn for 8-10 minutes, turning occasionally, until it is golden brown and crispy.
Remove the fried corn from the oil and place it on a paper towel-lined plate to drain excess oil.
Serve the fried corn on the cob hot, optionally garnished with additional salt and pepper.
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Servings: 4 servings