· 1 min read · By Greg Duffie
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 hash tag fryday. Or you can DM me @smokeindaeye.
Source: http://blog.smokeindaeye.com/2009/03/13/tgi-fryday-is-corny.aspx
Greg Duffie · Editor
Greg Duffie runs 37SOLUTIONS, a managed hosting and IT services company, and runs this site, where he applies the same rigor to deep-fried cheese that he applies to production infrastructure. Every article involves food that was actually eaten by a real person who was fully aware of what he was doing.
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