Corn Tempura Fritters
I had some corn tempura some time ago at an izakaya (Japanese gastropub), and I was amazed at how good it was! I think it was frozen corn though...
I thought it would be even better made with fresh corn, so I tried making it.
If the batter is too loose it won't dry up properly. If it looks like the fritters will fall apart when turning them over, user a spoon.
Don't touch the fritters right after putting them in the frying oil. Turn them over after the surface has hardened.
I used fresh corn this time, but you can make this with frozen corn as well. For 2 servings. Recipe by Riirin no ouchi recipe
Corn Tempura Fritters
I had some corn tempura some time ago at an izakaya (Japanese gastropub), and I was amazed at how good it was! I think it was frozen corn though...
I thought it would be even better made with fresh corn, so I tried making it.
If the batter is too loose it won't dry up properly. If it looks like the fritters will fall apart when turning them over, user a spoon.
Don't touch the fritters right after putting them in the frying oil. Turn them over after the surface has hardened.
I used fresh corn this time, but you can make this with frozen corn as well. For 2 servings. Recipe by Riirin no ouchi recipe
Open in Cookpad AppSteps
- 1
Scrape the corn off the cob with a knife.
- 2
Coat with the tempura flour.
- 3
Mix the additional tempura flour with water to prepare the batter.
- 4
Mix the flour-coated corn with the batter.
- 5
Slide spoonfuls of the batter and corn in hot oil.
- 6
Do not ever tough the fritters right after they've entered the oil or they'll just fall apart into tiny bits. When the batter is crispy, the fritters are done.
- 7
Sprinkle with a little salt and enjoy.
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