Kakiage Tempura Corn

Thaw Frozen Corn Kernels but keep them COLD. Low temperature slows down the gluten development and makes Tempura crispy.

Pick leaves of Green Herb, tear if large, and add them to Corn.

Add Plain Flour and mix to coat all Corn Kernels.

Add Water and mix until just combined.

You then slide large tablespoon sized clumps of the corn mixture into the 170°C to 180°C Oil and deep fry.

Turn them over a few times. When they are cooked and the batter is lightly golden and crispy, place them on a rack and drain the oil.

Serve with Salt mixed with Spices of your choice. Of course it can be served with Tentsuyu (Tempura Dipping Sauce). http://www.hirokoliston.com/dipping-sauce/