How to make Corn Tempura

Crispy, Sweet, and Irresistibly Simple: Corn Tempura

Imagine biting into a light, crispy shell, only to be met with the burst of juicy, sweet corn kernels inside. Corn tempura is a delightful twist on a classic Japanese dish that takes the natural sweetness of corn and enhances it with a crunchy texture. Perfect as an appetizer or a snack, this easy-to-make recipe brings the flavors of summer to your table all year round. With just a few ingredients and under 20 minutes of your time, you can create this golden, bite-sized treat that’s sure to impress. Whether you're a tempura lover or simply looking for a new way to enjoy corn, this recipe is for you!

[Ingredients]

1 ½ cups corn kernels (about 150g)
1-2 egg yolks
3-4 tablespoons all-purpose flour
Salt (to taste)
Oil for frying (vegetable oil or canola oil works well)

Step1 Prepare the Corn:

If using fresh corn, remove the kernels from the cob.

If using canned or frozen corn, drain and pat dry to remove excess moisture.

Step2 Mix the Ingredients:

In a medium bowl, combine the corn kernels and egg yolks. Mix well until the yolks evenly coat the corn.

Gradually add the flour, one tablespoon at a time, stirring as you go, until the mixture starts to hold together. You want it to be sticky enough to form small balls.

Step3 Chill the Mixture:

Once the mixture is ready, cover the bowl and refrigerate for about 10 minutes. This helps the mixture firm up, making it easier to shape.

Step4 Heat the Oil:

While the mixture chills, heat the oil in a deep pan or fryer to 320°F-340°F (160°C-170°C).

Step5 Fry the Tempura:

Take the corn mixture out of the fridge. Shape it into small, bite-sized balls using your hands or a spoon.

Carefully place them in the hot oil and fry for 2-3 minutes or until golden brown and crispy. Be sure to fry in batches to avoid overcrowding the pan.