Ingredients
-
3/4
-
1/4
-
1/4
-
1
-
1
-
2
-
-
-
1/4
-
1/4
-
1/4
-
-
-
-
Directions
Corn Tempura, This batter is very thin, much like crepe batter Keeping it cold in an ice bath is important because it helps make the tempura crispy and light , This batter is very thin, much like crepe batter Keeping it cold in an ice bath is important because it helps make the tempura crispy and light
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Steps
|
1
Done
|
In a Large Bowl, Whisk Together Flour, Cornstarch, Baking Soda, Egg and 1/2 Cup of the Ice Water. |
|
2
Done
|
Whisk in Remaining Water, 1/4 Cup at a Time, to Make Thin Batter. Stir in Corn. Place Bowl, in Second Bowl Filled With More Ice Water. |
|
3
Done
|
Pour Enough Oil Into Wok or Dutch Oven to Come About 2-Inches Up Side; Heat Until Deep Fryer Thermometer Reads 375f or Until 1-Inch Cube of White Bread Turns Golden in 30 Seconds. |
|
4
Done
|
Gently Drop Batter 2 Tablespoons at a Time, Into Hot Oil (batter Will Sink Slightly Then Rise to Surface With Bits Breaking Off at Edges). Deep-Fry, Turning Once, Until Golden Brown, About 3 Minutes. Drain on Paper Towel-Lined Rack. |
|
5
Done
|
Dipping Sauce: in Small Saucepan, Bring Dipping Sauce and Water to Boil; Remove from Heat. Squeeze Out Liquid from Radish; Add Radish to Sauce. Serve With Tempura. |
