Japanese Corn Tempura
A classic Japanese dish with a crispy exterior and a sweet corn interior. This recipe is perfect for a quick snack or side dish.
Ingredients
- ●1 cup CornFresh or frozen
- ●1/2 cup Comfort (all-purpose flour)Japanese-style all-purpose flour is preferred, but regular all-purpose flour works as a substitute
- ●1/4 cup Kneadable (rice flour)Japanese rice flour for dusting
Instructions
- 1
In a large bowl, mix together 1/2 cup comfort (all-purpose flour), 1/4 cup kneadable (rice flour), and a pinch of salt.
- 2
Add 1/2 cup ice-cold soda water to the flour mixture and stir until just combined. Do not overmix.
- 3
Cut 1 cup corn into 1-inch pieces.
- 4
Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat until it reaches 350°F.
- 5
Dust the corn pieces with a little kneadable (rice flour) to help them brown evenly.
- 6
Add the corn pieces to the hot oil in batches, being careful not to overcrowd the pan.
- 7
Fry the corn for 2-3 minutes or until golden brown and crispy.
- 8
Remove the corn from the oil with a slotted spoon and drain on paper towels.
- 9
Serve the tempura hot with your favorite dipping sauce.