Instructions: In a Deep Fat Fryer or Deep Heavy Dutch Oven

Preheat Peanut Oil Or Other Oil to 375 Degrees F. In deep fat fryer or heavy saucepan, heat Peanut Oil to 3750 F. Make a batter by combining the cornmeal, buttermilk and beaten egg(s).

Combine flour, garlic powder, salt and black pepper in a medium bowl or pan and set aside.

Dip corn-on-the-cob ears into cornmeal batter to coat. Roll in flour mixture.

With cooking tongs, holding at a distance, slowly place a few ears of corn in hot oil, 1 at the time. Fry for about 3 minutes per ear or until golden brown.

Drain on paper towels. Serve with corn holders in each end and in corn dishes

(if you have them) while hot. Season as desired with salt and black pepper.

Note: Onion Magic and Garlic Magic are available in the Spice section of supermarkets.

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