 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
|
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 |
1/4 cup cornstarch |
1/4 teaspoon baking soda |
1 egg |
1 cup ice water |
2 cups fresh corn kernels |
vegetable oil, for deep-frying |
1/4 cup tempura dipping sauce (such as kikkoman) |
1/4 cup water |
1/4 cup daikon radish, grated |
Directions:
1. In a large bowl, whisk together flour, cornstarch, baking soda, egg and 1/2 cup of the ice water.
2. Whisk in remaining water, 1/4 cup at a time, to make thin batter. Stir in corn. Place bowl, in second bowl filled with more ice water.
3. Pour enough oil into wok or Dutch oven to come about 2-inches up side; heat until deep fryer thermometer reads 375F or until 1-inch cube of white bread turns golden in 30 seconds.
4. Gently drop batter 2 Tablespoons 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.
5. 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.
|
|