Corn Tempura
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Corn Tempura
Photography by David Scott
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 299299 cal |
| pro | 4 g4g pro |
| total fat | 18 g18g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 31 g31g carb |
| fibre | 2 g2g fibre |
| chol | 31 mg31mg chol |
| sodium | 794 mg794mg sodium |
| potassium | 143 mg143mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 88 iron |
| vit A | 22 vit A |
| vit C | 55 vit C |
| folate | 2525 folate |
- Preparation time: 10 minutes
- Cook time : 10 minutes
- Total time : PT20M
This batter is very thin, much like crepe batter. Keeping it cold in an ice bath is important because it helps make the tempura crispy and light.
Ingredients
- 3/4 cup all-purpose flour 3/4 cup all-purpose flour
- 1/4 cup cornstarch 1/4 cup cornstarch
- 1/4 tsp baking soda 1/4 tsp baking soda
- 1 egg 1 egg
- 1 cup Ice water 1 cup Ice water
- 2 cups fresh corn kernels 2 cups fresh corn kernels
- 4 cups vegetabIe oil , for deep frying, enough to submerge food4 cups vegetabIe oil, for deep frying, enough to submerge food
- Dipping Sauce:
- 1/4 cup tempura dipping sauce , (such as Kikkoman)1/4 cup tempura dipping sauce, (such as Kikkoman)
- 1/4 cup water 1/4 cup water
- 1/4 cup grated daikon radish 1/4 cup grated daikon radish
Preparation
In large bowl, whisk together flour, cornstarch, baking soda, egg and 1/2 cup (125 mL) of the ice water. Whisk in remaining water, 1/4 cup (60 mL) 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 (5 cm) up side; heat until deep-fryer thermometer reads 375°F (190°C), or until 1-inch (2.5 cm) cube of white bread turns golden in 30 seconds.
Gently drop batter, 2 tbsp (30 mL) 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.
Pour enough oil into wok or Dutch oven to come about 2 inches (5 cm) up side; heat until deep-fryer thermometer reads 375°F (190°C), or until 1-inch (2.5 cm) cube of white bread turns golden in 30 seconds.
Gently drop batter, 2 tbsp (30 mL) 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.
Source : Canadian Living Magazine: September 2010
- Keywords : Appetizers; Flour; Eggs; Corn; Deep Fry; 300 calories;
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