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Fried Corn

A pleasantly-surprising recipe encountered in China. Also, a good first attempt for beginning deep-fryers. Makes a good substitute to chips or fries.

Source and licence

"Fried Corn" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Fried_Corn, revision 4605285), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Fried_Corn&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4605285

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

China. Associated with China by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. If using frozen corn, thaw. If using canned corn, microwave in a glass bowl or gently heat on the stove until warm.
  2. Coat corn with a light layer of egg wash.
  3. Mix salt, pepper, MSG, and other spices into the flour.
  4. Move corn from the egg wash, and toss with the flour mixture until well-coated.
  5. Heat enough oil for deep-frying to moderate–high heat.
  6. Deep-fry floured corn until golden brown on the outside (less than 2 minutes).
  7. Serve as a complement to another dish.