Corn Tempura Recipe
Corn tempura with broccolini. Served with tempura sauce.
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Ingredients
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Tempura Batter
Vegetables
Tempura Sauce
Oil for Frying
Method
Tempura Batter Preparation
- 1
Prepare the Batter
In a large bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually pour in the ice-cold water while whisking until just combined. The batter should be lumpy, do not over-mix.
Vegetable Preparation
- 2
Prepare Corn and Broccolini
If using fresh corn, cut the kernels from the cob. Rinse the broccolini and trim the ends. Set aside.
Tempura Sauce Preparation
- 3
Make the Sauce
In a small saucepan, combine soy sauce, mirin, and dashi stock. Heat over medium heat until warmed through. Remove from heat and stir in the sliced green onions and grated ginger. Set aside.
Frying
- 4
- 5
Fry Corn
Dip the fresh corn kernels into the tempura batter, ensuring each piece is coated. Carefully drop them into the hot oil and fry until golden brown, about 2-3 minutes. Use a slotted spoon to remove and drain on paper towels.
- 6
Fry Broccolini
Repeat the battering process with the broccolini and fry in the same manner until crispy and golden, about 2-3 minutes. Drain on paper towels.
Serving
- 7
Plate and Serve
Serve the crispy corn tempura and broccolini hot, accompanied by the tempura sauce for dipping.
