"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Sally's Batter Fried Corn on the Cob, by Joyce Palmer, is from The Elm Valley Community Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Oil for deep frying 3/4 cup corn meal 1/2 c. grated Parmesan cheese 1/3 c. flour 3/4 tsp. garlic salt (or to taste) 3/4 c. milk 2 tbsp. oil 1 egg 12 half ears frozen Corn-on-the-Cob, thawed 1 cup cornflake crumbs
In deep fryer or heavy saucepan, heat oil to 375º--In medium bowl combine cornmeal, parmesan cheese, flour, garlic salt, milk, oil, and egg; Mix well--Dip corn ears into cornmeal batter to coat; roll in cornflake crumbs. Fry in hot oil 2 to 3 minutes, until lightly golden brown, drain on paper towls---Serve immediately
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.