Prep

Cut corn from the cob! Follow the Tempura batter recipe and Brisket and One Legged chicken. 

Heat a cast iron skillet with oil to 350 degrees.

Cook

Add 1/2cup of the mixture to oil and cook 2-3min a side or until golden brown. Pull from oil and place of a plate lined with paper towels. 

Assemble 

Dust with Brisket seasoning and Queso fresco. Drizzle with Sorta White or for a little extra kick, One Legged Chicken. ENJOY!

Crunchy fried sweet corn with buffalo sauce or Sorta White bbq sauce and topped with Queso Fresco. Seriously, if you have never tried out a corn fritter, you are missing out. Call it an appetizer, call it a side dish, just make sure you give it a call. It will be worth it.

Ingredients:

• Fresh Corn
• Lemon
• Tempura Batter
• Lane’s Brisket Rub
• Cilantro
• Queso Fresco
• Lane’s Sorta White BBQ Sauce
• Lane’s One-legged Chicken

Instructions:

1. Cut Kernels off the corn cob

2. Follow the tempura batter directions (make it all)

3. Add Freshly cut corn into the tempura and mix

4. Season mixture with 1 tbsp Lane’s Brisket Rub and 2 oz Lane’s One-legged Chicken Buffalo Sauce

5. Add Cooking oil to cast iron skillet about 1 inch deep, Heat oil to 350 degrees

6. Scoop 1/2 cup tempura corn mixture into oil

7. Fry until golden brown on both sides (about 2-3 minutes per side)

8. Remove from oil and place on a plate with paper towel and season with Lane’s Brisket rub

9. Crumble Queso fresco over top and add cilantro

10. Squeeze lemon over top and drizzle with Lane’s Sorta white BBQ Sauce

11. For a spicier option, replace Sorta white with Lane’s One-legged Chicken

Recipe Note

If you want to cut some corners for speed you could use whole kernel canned corn. Make sure you drain and rinse the corn. Plus you can always turn the heat up with more One Legged Chicken.

Recipe Provided by Lanes BBQ