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Crispy fritters of tender sweet corn in a tempura batter.

Corn Tempura (Tōmorokoshi No Gansekiage)

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Yield 2 servings

Units

Ingredients 

  • vegetable oil for frying
  • 1 ear corn 220 grams corn kernels
  • 2 tablespoons mayonnaise
  • 32 grams cake flour about 4 tablespoons
  • flaky salt to taste

Instructions

  • Fill a heavy-bottomed pot with about 1½ inches of vegetable oil and heat it to 340°F (170°C). Prepare a wire rack lined with paper towels.
  • Cut the kernels from 1 ear corn into a bowl.
    Cutting kernels off for corn tempura.
  • Add 2 tablespoons mayonnaise and stir thoroughly with a spatula, separating any clumps to ensure the individual kernels are coated.
    Mayonnaise is the secret to these delicious tempura balls.
  • Mix in 32 grams cake flour until the batter is sticky and begins to form clumps.
    Mixing the fritters.
  • When you’re ready to fry, lightly oil your hands to prevent sticking. Shape the batter into ping pong ball-sized rounds, then gently lower them into the hot oil.
    Forming the balls of corn tempura.
  • Fry the corn tempura, occasionally turning until golden brown and crispy, about 4 minutes.
    Frying the corn tempura.
  • Drain the finished tempura on the prepared rack and sprinkle with flaky salt to taste.
    Draining the fried tempura.

Nutrition

Calories 379kcalCarbohydrates 35gProtein 6gFat 26gSaturated Fat 4gPolyunsaturated Fat 15gMonounsaturated Fat 6gTrans Fat 0.1gCholesterol 6mgSodium 90mgPotassium 259mgFiber 3gSugar 5gVitamin A 299IUVitamin C 6mgCalcium 7mgIron 1mg
Course Appetizer, Side Dish, Snack, Snacks
Cuisine Japanese