A delicious Corn Tempura that works perfectly as an appetizer or for whenever you’re just craving some fried goods! It can be paired with various condiments such as mayonnaise, ketchup or hollandaise sauce. The corn cobs can be replaced with canned sweet corn, just use half of the quantity of cobs for cans. If using corn cobs, reserve the leaves for plating!
Fill a pan with water and bring it to a boil
Cut 4 corn cobs in half
Place the cobs into the pan and add salt to taste
Place over heat and cook for 20m until the corn is tender
Cut the cobs into smaller pieces and remove the kernels
Add 3tbsp of all-purpose flour and 3tbsp of cornstarch to a bowl
Add ½cup of cachaça and whisk until homogeneous
Add the kernels into the batter and mix until fully coated
Fill a pan halfway through with vegetable oil and warm it up over medium heat. Add one kernel to test if it is hot enough to start frying
Add a spoon of the corn tempura batter and fry until both sides are golden brown. Drain the excess oil. Repeat with the remaining batter
Garnish a plate with corn cob leaves and place the tempura on top of it
Season with salt to taste. The corn tempura is ready
Pair it with your favorite condiment and enjoy!
Yield 4 people
Vegetable Oilto fry