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Nutrition Facts

Serving Size 1 cups 424g

Recipe makes 2 cups)

Calories 507
Calories from Fat 47 (9%)
Amount Per Serving %DV
Total Fat 5.3g 8%
Saturated Fat 1.6g 7%
Monounsaturated Fat 1.4g
Polyunsaturated Fat 1.8g
Trans Fat 0.0g
Cholesterol 7mg 2%
Sodium 1394mg 58%
Potassium 862mg 24%
Total Carbohydrate 101.8g 33%
Dietary Fiber 8.4g 33%
Sugars 14.1g
Protein 18.7g 37%

how is this calculated?

Buttermilk Fried Corn

Recipe #47842 | 37 min | 35 min prep | add private note
Sharon123

By: Sharon123
Dec 8, 2002

What a cool way to use fresh corn! Yummy on salads, soups, or casseroles! Prep time includes marinating time.

2 cups (change servings and units)

Ingredients

Directions

  1. 1
    Combine corn kernels and buttermilk in large bowl; let stand 30 minutes.
  2. 2
    Drain.
  3. 3
    Combine flour and next 3 ingredients in large zip-top plastic bag.
  4. 4
    Add corn to flour mixture, a small amount at a time, and shake bag to coat corn.
  5. 5
    Pour oil to depth of 1 inch in a Dutch oven; heat to 375*.
  6. 6
    Fry corn, a small amount at a time, in hot oil 2 minutes or until golden.
  7. 7
    Drain on paper towels.
  8. 8
    Serve as a side dish or sprinkle on salads, soups, or casseroles.
  9. 9
    Yield: 2 cups.

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Featured Reviews for This Recipe

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From: KITTENCAL

On Feb 16, 2006

I could not find fresh corn this time of year so I use Green Giant frozen corn on the cob, and it works out quite well. We really enjoyed this different but great corn recipe, I will definately make this again... just wonderful! I look forward to making this with fresh corn!...Kitten

0 people found this review helpful

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  • From: Julie in TX

    On Feb 18, 2005

    This is soooo good. I wouldn't change a thing about this recipe. I grew up eating fried corn and absolutely love it!

    0 people found this review helpful

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    From: Geema

    On Mar 22, 2003

    Oh my!!! This recipe was a diet breaker...but boy was it worth it. The corn was so sweet and crispy that my DH and I ate the whole batch. I used the buttermilk that the corn soaked in to make a buttermilk cornbread to serve the next day with black bean soup. One of these days, I'll make this recipe again and use it as a great salad sprinkle. Thanks, Sharon123.

    3 people found this review helpful

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    From: 2Bleu (Bird&Buddha)

    On Aug 2, 2008

    Be very careful making these as they 'pop' in the oil. Even using a dutch oven we had a few close calls. That said, we made as directed and sprinkled the corn with a bit of sugar after getting them on the paper plate. This is similar to fried okra and very delicious.

    2 people found this review helpful

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  • Read all 4 reviews

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