Wingstop Fried Corn Recipe
Craving something savory and unique for your next meal or snack time? Look no further than the delicious Wingstop Fried Corn Recipe, a favorite for those who love a twist on classic side dishes.
Equipment
- Deep fryer or large heavy-bottomed pot
- Tongs
- Paper towels
- Mixing bowls
- Measuring spoons and cups
Ingredients
- 8 ears of fresh corn husks removed and cut into thirds
- 2 cups all-purpose flour
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon cayenne pepper adjust according to heat preference
- Salt and black pepper to taste
- 2 eggs beaten
- Vegetable oil for frying
- ¼ cup grated Parmesan cheese
- Fresh parsley chopped (for garnish)
Instructions
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- In a large bowl, combine flour, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper.
- Dip each corn piece into the beaten eggs, then dredge in the flour mixture until well coated.
- Carefully place the corn pieces in the hot oil and fry for about 3-4 minutes or until golden and crispy.
- Remove the fried corn from the oil using tongs and drain on paper towels.
- While still hot, sprinkle with grated Parmesan cheese and chopped parsley.
Notes
- Ensure the oil is hot enough before frying to prevent the corn from absorbing too much oil and becoming soggy.
- Don’t overcrowd the fryer; cook in batches for the best results.
- Season the corn immediately after frying for maximum flavor absorption.
- Use fresh corn for the best taste and texture.
- Experiment with different spices in the flour mixture to suit your flavor preferences.