Corn Tempura

This batter is very thin, much like crepe batter. Keeping it cold in an ice bath is important because it helps make the tempura crispy and light.

• Ready In: 10 mins
• Serves: 6

Ingredients

• 3⁄4 cup all-purpose flour
• 1⁄4 cup cornstarch
• 1⁄4 teaspoon baking soda
• 1  egg
• 1  cup  ice water
• 2  cups fresh corn kernels
•  vegetable oil, for deep-frying

• DIPPING SAUCE

• 1⁄4 cup  tempura dipping sauce (such as Kikkoman)
• 1⁄4 cup water
• 1⁄4 cup daikon radish, grated

Directions

1. In a large bowl, whisk together flour, cornstarch, baking soda, egg and 1/2 cup of the ice water.
2. Whisk in remaining water, 1/4 cup at a time, to make thin batter. Stir in corn. Place bowl, in second bowl filled with more ice water.
3. Pour enough oil into wok or Dutch oven to come about 2-inches up side; heat until deep fryer thermometer reads 375F or until 1-inch cube of white bread turns golden in 30 seconds.
4. Gently drop batter 2 Tablespoons at a time, into hot oil (batter will sink slightly then rise to surface with bits breaking off at edges). Deep-fry, turning once, until golden brown, about 3 minutes. Drain on paper towel-lined rack.
5. DIPPING SAUCE: In small saucepan, bring dipping sauce and water to boil; remove from heat. Squeeze out liquid from radish; add radish to sauce. Serve with tempura.