Corn Tempura

Corn Tempura 150 Author: Canadian Living Credits: Corn Tempura 150

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: September 2010

Ingredients

  • 3/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1/4 teaspoon baking soda
  • 1 egg
  • 1 cup Ice water
  • 2 cups fresh corn kernels
  • 4 cups vegetabIe oil for deep frying, enough to submerge food
Dipping Sauce:
  • 1/4 cup tempura dipping sauce (such as Kikkoman)
  • 1/4 cup water
  • 1/4 cup grated daikon radish

Method

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.

Nutritional facts Per serving: about

  • Sodium 794 mg
  • Protein 4 g
  • Calories 299.0
  • Total fat 18 g
  • Potassium 143 mg
  • Cholesterol 31 mg
  • Saturated fat 2 g
  • Total carbohydrate 31 g

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Corn Tempura

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