Corn Tempura is made from fresh sweet corn kernels mixed with tempura batter and deep-fried. It’s sweet, salty, and makes for a great summer appetizer. This kakiage-style Tempura (small pieces of vegetables in Tempura batter) is easy to make and best eaten hot and fresh. On a hot summer night, you might enjoy Corn Tempura with cold beer or other cold drinks. It’s so delicious that you may find yourself eating it straight from the kitchen, never making it to the dining table. The only thing to remember when making this dish is that corn kernels may pop in the hot oil. To avoid this, prepare the corn accordingly: slash the surface of the kernels with a knife and remove excess moisture before adding flour. Other than that, it’s quite easy and quick to make. Hope you give it a try!”
Corn Tempura
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Equipment
Ingredients
- 1 ear corn
- 1/4 cup cake flour
- 1/4 tsp salt
- 3 Tbsp ice cold water
- oil for deep-frying
Instructions
- Make cuts in the surface of the corn with the tip of the knife. Cut the corn in half and slice the corn kernels from the cob. Remove excess moisture with paper towels.
- In a bowl, mix corn and flour thoroughly. Add salt and water, and mix everything well. This creates a sticky texture that will hold together better when fried.
- Drop 3 tablespoons full of corn mixture into the heated oil at medium-high heat, and deep-fry until slightly browned. Take care not to touch too much during cooking so that it doesn't fall apart in the oil. Serve with salt.
