We are one day closer to the giant food and family extravaganza and almost done with round two of Turkey Day Pre-Game. We couldn’t possible go one more Friday without frying something! What a perfect time to break out our deep fried corn on the cob recipe accompanied by a light and refreshing cranberry coleslaw! These two sides could not be more different (health wise) but the crunch, the burst of flavor, and the overwhelming feeling of satisfaction after each bite make this pair oddly similar. If you haven’t tried deep fried corn on the cob yet, do it. If you have tried it, but haven’t made it yourself, do it. Impress your guests and add a little Southern flare in your fare!
Deep Fried Corn on the Cob + Cranberry Coleslaw!
Check out our full recipe for Deep Fried Corn on the Cob here!
Our little secret for making the best deep fried corn on the cob on the PLANET? Soaking it overnight in buttermilk and spices! Now you know, go forth and discover it yourself.
1 head fresh cabbage (or just buy the bagged cabbage and coleslaw mix)2 shredded carrots (or see note above)
1/2 cup Greek yogurt
2 tablespoon mayo
1 tablespoon honey
1 tablespoon white wine vinegar
2 teaspoons sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon celery seed
1/4 cup plus 1 tablespoon dried cranberries
2 tablespoons shelled sunflower seeds
Use a whisk to combine yogurt, honey, vinegar, sugar, salt, pepper, and celery seed to make the dressing. Set aside.
Add coleslaw and carrots to a mixing bowl. Toss in 1/4 cup of the cranberries and half of the sunflower seeds. Pour the dressing over the slaw and toss to coat completely. Add the remaining cranberries and sunflower seeds, making sure every last bit is covered in dressing! Leftovers can be stored for up to 4 days (if there are any!)
*recipe has been adapted from Foodiewithfamily.com…Thanks for the inspiration!
And now for something completely different…