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.