Description
Crispy, flavorful Wingstop-style Cajun Fried Corn rounds that are perfectly seasoned and fried to golden perfection. This easy-to-make snack features a spicy Cajun coating that complements the natural sweetness of fresh corn, making it a delicious appetizer or side dish.
Ingredients
Scale
Fresh Corn
- 4 ears of corn, cut into 1-2 inch rounds
Breading
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tablespoon Cajun seasoning (store-bought or homemade)
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
For Frying and Finishing
- Vegetable oil, for frying
- 2 tablespoons melted butter (optional)
Instructions
- Heat the oil: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C), ensuring it reaches the right temperature for frying.
- Prepare the coating mixture: In a large bowl, combine the flour, cornmeal, Cajun seasoning, garlic powder, smoked paprika, cayenne pepper, salt, and pepper, mixing well to create an even seasoning blend.
- Dry the corn rounds: Pat the corn rounds dry thoroughly with paper towels to help the coating stick better during frying.
- Coat the corn rounds: Dip each corn round into the seasoning mixture, coating evenly and shaking off any excess flour mixture.
- Fry the corn: Fry the coated corn rounds in batches, making sure not to overcrowd the pan. Cook each batch for 3-5 minutes or until golden brown and crispy.
- Drain excess oil: Remove the fried corn rounds and place them on a plate lined with paper towels to drain any excess oil.
- Optional finishing touch: Toss the fried corn rounds in melted butter and sprinkle with additional Cajun seasoning for extra flavor, if desired.
Notes
- Ensure the oil temperature is maintained around 350°F for crispy, non-greasy results.
- Drying the corn rounds before coating helps the breading adhere better.
- You can adjust the cayenne pepper amount based on your preferred spice level or omit for a milder flavor.
- Serve immediately for the best crunchiness.
- This recipe can be doubled easily for larger gatherings.
