Corn Tempura
Total Time: 10 mins
Cook Time: 10 mins
Ingredients
- Servings: 6
- 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
- 1/4 cup tempura dipping sauce (such as kikkoman)
- 1/4 cup water
- 1/4 cup daikon radish, grated
Recipe
- 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 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.
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