A delightful twist on fried corn, these crispy bites are perfect as a side dish or topping.
Combine the fresh corn kernels with the buttermilk in a large bowl and let them soak for 30 minutes.
Soaking the corn in buttermilk enhances its flavor and helps the coating stick better.
Drain the corn kernels from the buttermilk.
Ensure the corn is well-drained to avoid a soggy coating.
In a zip-top plastic bag, combine the flour, cornmeal, salt, pepper, and paprika.
Shake the bag well to evenly mix the ingredients.
Add the drained corn kernels to the bag in small batches, shaking to coat them evenly.
Coating in small batches ensures even coverage.
Heat the vegetable oil in a Dutch oven to 375°F.
Use a thermometer to maintain the oil temperature for consistent frying.
Fry the coated corn kernels in small batches for about 2 minutes or until golden brown.
Avoid overcrowding the pot to maintain the oil temperature.
Remove the fried corn with a slotted spoon and drain on paper towels.
Draining on paper towels removes excess oil for a crispier texture.
Serve the crispy corn bites as a side dish or as a topping for salads, soups, or casseroles.
Serve immediately for the best crunch and flavor.
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