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Submitted by: Dana Lungerich from Frisco, TX
Originally shared on the web 10/31/2018

1-1/2 c. yellow cornmeal
1 c. grated Parmesan cheese
2/3 c. all-purpose flour
2 T. garlic salt
1-1/2 c. milk
2 eggs, beaten
1/4 c. oil
2 c. corn flake cereal, crushed
oil for deep frying
6 ears sweet corn, husked and broken in half
salt and pepper to taste
Optional: ranch salad dressing

In a large bowl, combine cornmeal, cheese, flour, garlic salt, milk, eggs and 1/4 cup oil. Mix well to a pancake batter consistency; set aside. Place crushed cereal in a shallow dish. In a deep fryer, heat several inches oil to 375 degrees. Dip each piece of corn into batter and roll in crumbs; cook for 2 to 3 minutes, until golden. Drain on paper towels; sprinkle with salt and pepper. Serve with salad dressing, if desired. Serves 6.