In deep fat fryer or heavy saucepan, heat oil to 375? F. In medium bowl combine cornmeal, Parmesan cheese, flour, garlic salt, milk, oil, and egg; mix well. Dip corn-on-the-cob ears into cornmeal batter to coat; roll in cornflake crumbs. Fry in hot oil 2 to 3 minutes or until lightly golden brown. Drain on paper towels. Serve immediately. Yield: 12 servings. Source: "Pillsbury Fruits and Vegetables Cookbook" Posted to bbq-digest by "Charles Mims" <
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (442g)|
|Recipe Makes: 1|
|Calories from Fat: 1277 (63%)|
|Amt Per Serving||% DV|
|Total Fat 141.9g||189 %|
|Saturated Fat 14.9g||74 %|
|Monounsaturated Fat 31.7g|
|Polyunsanturated Fat 88.2g|
|Cholesterol 237.2mg||73 %|
|Sodium 2446.6mg||84 %|
|Potassium 353.9mg||9 %|
|Total Carbohydrate 162.5g||48 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 157.1g|
|Protein 32.1g||46 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2021
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.