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- Hy-Vee vegetable oil, for frying
- 1 cup Hy-Vee buttermilk compete pancake & waffle mix
- 1 cup water
- ½ cup yellow cornmeal
- 1 tsp Hy-Vee salt
- 1 package Hy-Vee Short Cuts Sweet Corn
- garlic butter, for serving
Heat oil in deep-fat fryer or heavy 6-quart saucepan to 370°. Combine pancake mix, water, cornmeal, and salt in medium bowl. Transfer mixture to a large drinking glass.
Thread corn onto wooden skewers. Dip each corn cob into pancake mix glass, coating the entire cob well. If desired, trim skewers. Fry corn in batches 4 to 5 minutes, turning halway through. Remove from oil, drain on paper towels; cool. Serve with garlic butter, if desired.