Corn Tempura
.
Yield
6 servingsPrep
12 minCook
11 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
all-purpose flour
|
|
| ¼ | cup |
cornstarch
|
|
| ¼ | teaspoon |
baking soda
|
|
| 1 | large |
eggs
|
|
| 1 | cup |
water
ice |
|
| 2 | cups |
corn
fresh |
|
| 1 | x |
vegetable oil
as needed, for deep fryig |
*
|
| Dipping sauce | |||
| ¼ | cup |
dipping sauce
tempura |
* |
| ¼ | cup |
water
|
|
| ¼ | cup |
daikon (chinese icicle radish)
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
all-purpose flour
|
|
| 59 | ml |
cornstarch
|
|
| 1.3 | ml |
baking soda
|
|
| 1 | large |
eggs
|
|
| 237 | ml |
water
ice |
|
| 473 | ml |
corn
fresh |
|
| 1 | x |
vegetable oil
as needed, for deep fryig |
*
|
| Dipping sauce: | |||
| 59 | ml |
dipping sauce
tempura |
* |
| 59 | ml |
water
|
|
| 59 | ml |
daikon (chinese icicle radish)
grated |
*
|
Directions
In large bowl. whisk together flour, cornstarch, baking soda, egg and ½ cup of the ice water.
Whisk in remaining water, ¼ cup at a time, to make thin batter.
Stir in corn. Place bowl in second bowl filled with more ice water.
Pour enough oil into wok or dutch oven to come about 2 inches up side.
Heat unti deep-fryer thermometer 375℉ (190℃) (190 cup degree), or until 1-inch cube of white bread turns golden in 30 seconds.
Gently drop batter, 2 tablespoons at a time, into hot oil (batter will sik 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.
Dipping sauce:
In small saucepan, bring dipping sauce and water to boil.
Remove from heat.
Squeeze out liquid from radish, add daikon to sauce.
Serve with tempura.
