Deep Fried Fresh Young Corn

Name: Deep Fried Fresh Young Corn
Cuisine: American
Ingredients: 8 Fresh young corn; 40 grams Silk from the young corn; 3 tbsp ＊Cake flour; 3 tbsp ＊Water; 1 enough to fill a frying pan Oil for deep frying (olive oil); 1 Gourmet salt (rock salt)

cookpad.japan @cookpad_jp

Since I didn't want to waste too many of this valuable short-season vegetable, I deep fried them in the corn silk. While deep frying, a heavenly aroma wafted up from the pan.

Since the corn silk is not coated in the mixture, they will have a soft texture. Since they burn easily, deep fry over a low heat. I recommend serving them right out of the pan. Recipe by kebeibiko

Since I didn't want to waste too many of this valuable short-season vegetable, I deep fried them in the corn silk. While deep frying, a heavenly aroma wafted up from the pan.

Since the corn silk is not coated in the mixture, they will have a soft texture. Since they burn easily, deep fry over a low heat. I recommend serving them right out of the pan. Recipe by kebeibiko

cookpad.japan @cookpad_jp

Since I didn't want to waste too many of this valuable short-season vegetable, I deep fried them in the corn silk. While deep frying, a heavenly aroma wafted up from the pan.

Since the corn silk is not coated in the mixture, they will have a soft texture. Since they burn easily, deep fry over a low heat. I recommend serving them right out of the pan. Recipe by kebeibiko

Since I didn't want to waste too many of this valuable short-season vegetable, I deep fried them in the corn silk. While deep frying, a heavenly aroma wafted up from the pan.

Since the corn silk is not coated in the mixture, they will have a soft texture. Since they burn easily, deep fry over a low heat. I recommend serving them right out of the pan. Recipe by kebeibiko

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Ingredients

8Fresh young corn
40 gramsSilk from the young corn
The coating:
3 tbsp＊Cake flour
3 tbsp＊Water
1enough to fill a frying pan Oil for deep frying (olive oil)
1Gourmet salt (rock salt)

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Steps

1

You can find fresh young corn ears sold with the husks, just like regular corn. Shuck the corn, and remove the silk.
2

Cut the corn silk into 3 cm lengths, and place them on a tray. Combine the ＊ coating ingredients and coat the corn in the mixture.
3

Coat the young corn in the silk.
4

Lightly squeeze them to pack the silk down.
5

Heat the oil to 160℃, occasionally turning them over. When the silk starts to slightly brown, they are done.
6

Deep fry for about 2 minutes. Drain the oil on a paper towel and sprinkle with salt while they are still hot.
7

These also taste great with wasabi salt, black chili pepper powder, or with salt mixed with ground sansho pepper.