As you all know that over the past few years we are hearing about some odd things being deep fried and they are awesome tasting.  Well, I never really tried anything weird deep fried.

I am writing up an article for this food magazine and of course, it is on "Weirdest Food That can be deep fried."  I personally have never deep fried anything weird until I am doing research for this article.  I never ever tried anything weird either.

These are the only things I ever deep fried in my life:  crab ragoons, chicken, onions, chicken livers, and bread dough.  Now that was the things I ever deep fried.  Now I have only tried one weird thing since this article and it is CORN-ON-THE-COB.  Yes, you read it right!  It was really different.

So I would like to know what are some of your weirdest things you ever deep fried?

Here is how you do the corn-on-the-cob, in case you would like to try it out.

Taking an ear of corn and tossing it into the deep fryer is actually a delicious way to cook it. But you can take it one step further by rolling it in a buttermilk and cornmeal-based coating and deep-frying the whole thing. Now here is the recipe for the other deep fry corn:



Start oil heating in a fryer. You'll want a depth of about 3 to 4 inches (7.5 to 10 cm) minimum.

Husk the cobs of corn. Wash, pat dry, cut in half, and set aside.

In a medium-sized bowl, crack the eggs, then beat a bit with a whisk or fork. Then mix in the buttermilk, then whisk in the cornmeal. If the batter looks thin to you, stir in another few tablespoons of cornmeal. Set aside.

In another bowl, mix together the (white) flour, baking powder, salt, and pepper. Spread out on a plate.

Let oil hit 375 F / 190 C.

Using sturdy kitchen tongs, coat a piece of corn in the buttermilk batter, shake off excess batter, then roll in the flour mixture on the plate. 

You can prepare all at once if you wish before frying.

Lower a piece of corn at a time into the hot oil. If using an average-sized home fryer, have no more than 3 or 4 pieces in at one time.

Fry for about 3 minutes or until golden brown.

Drain on brown paper or paper towel, and serve at once piping hot.