Corn Tempura Recipes

CORN TEMPURA

Steps:

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

ACORN SQUASH TEMPURA

Steps:

• Make the sauce: Stir together 1 cup warm water, the soy sauce, mirin, dashi powder and superfine sugar. Set aside until ready to serve.
• Make the tempura: In a bowl, whisk the flour, cornstarch, 1 teaspoon salt and the seltzer to make a loose batter, adding up to 1/2 cup more flour as needed.
• Fill a pot with 3 inches vegetable oil; bring to 350˚ F over medium heat. Working in batches, dip the squash wedges into the batter, allow the excess to drip off, then deep-fry until golden and crisp, 2 to 3 minutes. Transfer to paper towels to drain, then serve with the dipping sauce.

CORN TEMPURA

Steps:

• 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.