Corn Tempura

Submitted by Chef mariajane

"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: 10mins
• Ingredients: 10
• 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.