Corn Tempura

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 Corn Tempura
Pretty a-maize-ing

Inspired By: Gateau/Gato


This recipe calls for 1/2 cup of cake flour. How is cake flour different from all-purpose flour? Cake flour has a lower protein content than all-purpose flour. To make cake flour for this tempura recipe, measure 1/2 cup of all-purpose flour, substitute 1 tablespoon of all-purpose flour with 1 tablespoon of cornstarch, and mix the flour and cornstarch together.

Ingredients
2 ears corn
1/2 cup cake flour
1/8 teaspoon baking soda
2 pinches garlic salt
1 nori sheet, shredded into tiny pieces
1/2 cup ice-cold water
Vegetable oil (frying)
Dashi powder (optional)

Instructions

  1. Shuck and rinse the corn. Use a knife to shave the kernels off the cob.
  2. Combine all of the dry ingredients (cake flour, baking soda, garlic salt, and nori) together in a large bowl
  3. Slowly pour the ice-cold water; do not stir the batter too much
  4. Add the corn and gently combine the corn with the tempura batter
  5. Heat vegetable oil to 330 degrees Fahrenheit 
  6. Use a spoon to drop the batter into the oil
  7. Fry until the tempura is golden brown
  8. Place the tempura onto a plate covered in paper towels
  9. Sprinkle dashi powder onto the tempura

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