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Go60 YUM - recipes and the joys of dining
Share your recipes August 2013

Food Ventures

Beer-Battered Corn on the Cob

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Vegetable oil for frying

4 ears fresh sweet corn, husks removed

Wooden “candy apple” skewers, optional

1 cup all purpose flour

1 cup yellow cornmeal

1 teaspoon baking powder

1 teaspoon salt

1 large egg, beaten

1 (12 oz.) bottle beer

Dijon mustard or other dipping sauce

Preheat deep fryer to 375 degrees. If the deep fryer is small, cut each ear of corn in half crosswise. If using sticks, carefully push the sharp end of a stick into each ear of corn, far enough to be secure. Set aside. In a bowl large enough to fit the ears of corn, mix together flour, cornmeal, baking powder, and salt. Add egg and beer; whisk until smooth. Dip corn ears in batter one at a time, turning until coated. Carefully place in deep fryer and fry for 2 to 4 minutes, until coating is as dark as you like it. Remove from fryer and set on paper towel-lined plate. Serve with Dijon mustard or dipping sauce of your choice.





Ann's Article:

Enjoy a Corny Summer – From Beer Battered to Creamy Fudge, Plus Jams and Jellies Sans So Much Sugar

 

Ann Hattes travels far and wide in search of interesting food adventures.

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