Corn Tempura Recipe
Hot Honey, Kewpie Mayo, Bonito Flakes, Scallions
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Ingredients
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Tempura Batter
Corn Tempura
Garnishes
Method
Tempura Preparation
- 1
Make the Tempura Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the ice-cold water, stirring gently until just combined. The batter should be lumpy and not overmixed.
- 2
Prepare the Corn
If using fresh corn, cut the kernels off the cob. Set aside.
Frying
- 3
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Corn
Dip the corn kernels into the tempura batter and carefully drop them into the hot oil. Fry in batches until golden brown and crisp, about 2-3 minutes. Use a slotted spoon to remove from the oil and drain on paper towels.
Serving
- 5
Plate and Garnish
Arrange the fried corn tempura on a serving platter. Drizzle with hot honey and top with Kewpie mayo, bonito flakes, and chopped scallions. Serve immediately.
