TGI Fryday is Corny
Another week ends with another TGI Fryday. And for those of you new to the festivities, every Friday we offer up another new deep fried dish. Yes, Smoke In Da Eye is dedicated to the art of outdoor cooking and competition barbecue but deep frying is so delightful we simply have to do it!
So enough BS and on to the show. A couple months ago, I had the idea to cook up some Deep Fried Corn on the Cob. Would it start exploding like popcorn? Should I cut in into smaller pieces and batter it? In the end, I decided to go for it, whole cob, in 325 degree oil for approximately 8 minutes until the kernels were lightly browned, the sugar had begun to carmelize and the corn glistened. All I have to say is that it was AWESOME!
Now for those of you on Twitter, I also invite you to tweet your suggestions for future offerings, including the hashtag #fryday. Or you can DM me @smokeindaeye.
So enough BS and on to the show. A couple months ago, I had the idea to cook up some Deep Fried Corn on the Cob. Would it start exploding like popcorn? Should I cut in into smaller pieces and batter it? In the end, I decided to go for it, whole cob, in 325 degree oil for approximately 8 minutes until the kernels were lightly browned, the sugar had begun to carmelize and the corn glistened. All I have to say is that it was AWESOME!
Now for those of you on Twitter, I also invite you to tweet your suggestions for future offerings, including the hashtag #fryday. Or you can DM me @smokeindaeye.
Posted by Smoke In Da Eye at 3/13/2009 8:32 AM 
Categories: TGI Frydays, recipes
Tags: deep fried corn corn
Categories: TGI Frydays, recipes
Tags: deep fried corn corn
DUDE
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Deep fry up some Peeps for the kiddies on Easter.
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You think that you have come across something new? What a joke! I first experienced deep fried corn on the cob in the Florida Keys in 1985 at a road side eatery that served it along with conch chowder and fritters--I became a devotee. I thought that it was exclusively Keys thing until 2005 when I moved to Tallahassee Florida and discovered "Jim & Milts" bar-b-que stand and low-and-behold the very same deep fried corn. So get down off your high horse--stop patting yourself on the back and give credit where credit is due. Stop trying to take credit for something that is not yours to take credit for.
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No worries. Having never been to the Florida Keys nor Tallahassee, we'd never heard of it. Certainly makes sense after trying it though because it's awesome! Now to deep fry that high horse...
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