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
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