4 yellow corn on the cob ears, 2 cup buttermilk, 1/2 teaspoon cayenne, 1/2 teaspoon seasoning salt,1/2 cup flour, 3 tablespoons corn starch, enough oil for deep frying.

Remove the silk from the corn and rinse in cold water. Cut the corn into 2-inch circles, set them aside. Put the corn, buttermilk, cayenne, and salt in a plastic storage bag, refrigerate for 15-20 minutes. Remove from the frig.  Pour the flour and cornstarch into a plastic storage bag.  Get out a heavy skillet, add enough oil to deep fry.  Heat the oil to hot or 400 degrees.  Gradually remove the corn circles from the buttermilk mixture, drain off the excess, add a few at a time to the flour mixture, shake off the excess.  Drop into the oil and deep fry for about 5-7 minutes.  Remove from the oil lightly sprinkle with salt and drain on paper towels.

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