Corn Tempura

11 ingredients
5 steps

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. 1
    In a large bowl, whisk together flour, cornstarch, baking soda, egg and 1/2 cup of the ice water.
  2. 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. 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. 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. 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.

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