Fresh corn tempura
- Jane Kennedy - One Dish. Two Ways.
- Jun 8, 2015
- 2 min read
Wicked. Crunchy. Crispy. Salty. Not for every day but an excellent treat for everyone. These are best served straight away, so make the minty dipping sauce for the adults before you start cooking. And a word of warning…don’t stand directly over the wok as the hot oil will probably make the corn pop!
INGREDIENTS
1 corn cob, husk removed
vegetable oil, for deep-frying
75g plain flour, plus extra for dusting
90g rice flour
250ml water, icy-cold
INGREDIENTS FOR ADULTS
125g greek-style yoghurt
small handful mint, very finely chopped
squeeze lemon juice
pinch salt
METHOD
Cut the corn kernels from the cob.
Heat the oil in a wok over a medium heat. The oil temperature should be around 190°C.
While the oil is heating, prepare the batter. Whisk together the flours and water until the batter is combined, but still a touch lumpy.
Dust the corn kernels with a little flour and add them to the batter. Use a slotted spoon to remove a small amount of battered corn. Allow the excess batter to drip off, then place the spoon with the batter into the oil. Carefully remove the spoon and fry the corn cake for 2–3 minutes, turning once.
While the corn cake is frying, use the slotted spoon to remove another small amount of batter and repeat the process. Be careful not to overcrowd the wok.
When the cakes are crispy and golden, remove to a plate lined with paper towel.
DISH ONE
Serve the kids the crunchy corn cakes as they are.
DISH TWO
Combine the yoghurt, mint, lemon juice and salt in a bowl. Serve the minty yoghurt dip with the hot corn cakes.
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