Ingredients:
vegetable oil for frying + 2 extra tablespoons
12 frozen mini corn cobs thawed
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon black pepper
1 1/2 teaspoons cayenne pepper
2 teaspoons dried thyme
1 1/2 teaspoons salt
Instructions:
Heat the vegetable oil to 350°F in a deep fryer or heavy-bottomed pot over medium heat.
Carefully place the corn into the oil, 3 to 5 cobs at a time, using a pair of tongs. They should start sizzling right away. Cook for 3 to 4 minutes, until the corn cobs are a light golden brown and the edges of the kernels appear slightly crispy. Remove the cobs from the oil using the tongs and allow them to drain over paper towels.
In a small mixing bowl, combine all the seasonings and mix well.
Place the fried corn cobs in a large mixing bowl. Top with the seasoning blend and 2 tablespoons of vegetable oil. Toss well with a rubber spatula or mixing spoon