Cut corn from the cob! Follow the Tempura batter recipe and Brisket and One Legged chicken.
Heat a cast iron skillet with oil to 350 degrees.
Add 1/2cup of the mixture to oil and cook 2-3min a side or until golden brown. Pull from oil and place of a plate lined with paper towels.
Dust with Brisket seasoning and Queso fresco. Drizzle with Sorta White or for a little extra kick, One Legged Chicken. ENJOY!
Corn Fritter Recipe
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Fried Vegetables / Appetizer
Crunchy fried sweet corn with buffalo sauce or Sorta White bbq sauce and topped with Queso Fresco. Seriously, if you have never tried out a corn fritter, you are missing out. Call it an appetizer, call it a side dish, just make sure you give it a call. It will be worth it.
Cut Kernels off the corn cob
Follow the tempura batter directions (make it all)
Add Freshly cut corn into the tempura and mix
Season mixture with 1 tbsp Lane's Brisket Rub and 2 oz Lane's One-legged Chicken Buffalo Sauce
Add Cooking oil to cast iron skillet about 1 inch deep, Heat oil to 350 degrees
Scoop 1/2 cup tempura corn mixture into oil
Fry until golden brown on both sides (about 2-3 minutes per side)
Remove from oil and place on a plate with paper towel and season with Lane's Brisket rub
Crumble Queso fresco over top and add cilantro
Squeeze lemon over top and drizzle with Lane's Sorta white BBQ Sauce
For a spicier option, replace Sorta white with Lane's One-legged Chicken
If you want to cut some corners for speed you could use whole kernel canned corn. Make sure you drain and rinse the corn. Plus you can always turn the heat up with more One Legged Chicken.