Description
Crispy and flavorful Wingstop Cajun Fried Corn rounds coated in a spicy seasoned batter and fried to golden perfection. This easy-to-make appetizer or side dish combines crunchy cornmeal and aromatic Cajun spices for a deliciously addictive treat.
Ingredients
Scale
Corn
- 4 ears of corn, cut into 1-2 inch rounds
Coating
- 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
- Vegetable oil, for frying
Optional
- 2 tablespoons melted butter
Instructions
- Heat Oil: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C) to prepare for frying.
- Prepare Coating: In a large bowl, combine the flour, cornmeal, Cajun seasoning, garlic powder, smoked paprika, cayenne pepper, salt, and pepper to create the seasoned batter.
- Dry Corn Rounds: Pat the cut corn rounds dry thoroughly with paper towels to ensure the coating sticks well.
- Coat Corn: Dip and coat each corn round evenly in the flour mixture, shaking off any excess flour for a crisp crust.
- Fry Corn: Fry the coated corn rounds in batches without crowding the pan, cooking for 3-5 minutes each batch until golden brown and crispy.
- Drain Oil: Remove the fried corn rounds from oil and let drain on a plate lined with paper towels to absorb excess oil.
- Optional Butter Toss: For added richness, toss the hot fried corn rounds in melted butter and sprinkle with extra Cajun seasoning.
- Serve: Serve the Wingstop Cajun Fried Corn hot as a delicious appetizer or side dish ready to enjoy.
Notes
- You can adjust the cayenne pepper amount or omit it based on your preferred spice level.
- Make sure the oil temperature stays steady at 350°F for perfect frying results.
- Use fresh corn for the best texture and flavor; frozen corn is not suitable for this recipe.
- For a gluten-free variation, substitute all-purpose flour with a gluten-free flour blend.
- Serve immediately for the crispiest texture, as the coating may soften if left to sit.
