Baby Corn Fritters

Introduce

Chef :

cookpad.japan

Baby Corn Fritters

I used the coating from "Italian Tempura Fritters"and had fun with it to make a crispy and light coating for the vegetables.

Ingredient

Threads from baby corn (optional)

3 tbsp

Cooking instructions

* Step 1

There are about 10 baby corn ears (about 15 cm long) with husks in one bag. They are in season from the middle of June.

* Step 2

They were being sold as "mini corn" and still had the ends attached. These ones were slightly larger, about 20 cm, and this bag contained 8 ears of corn.

* Step 3

When the husks are peeled off, they will be about 12-13 cm long. They have lots of shiny threads attached.

* Step 4

Since the threads are also young, they can be crisply fried and will be so soft. So set some aside if you want.

* Step 5

Cut the baby corn in half vertically.

* Step 6

Heat the deep-frying oil to 180°C.

* Step 7

Thoroughly beat the egg and add the water. Stir until the egg is completely mixed to make the egg mixture.

* Step 8

Place the strong flour in a plastic bag. Add all of the baby corn and coat with the flour. Add air to the bag and hold the end closed, then shake shake shake.

* Step 9

Remove the corn and add to the egg mixture from Step 7 and coat with the egg.

* Step 10

Deep-fry the baby corn in the oil from Step 6. Sprinkle with salt while still hot.

* Step 11

Add the threads to the remaining flour from Step 8 and shake just like with the corn. Coat with the egg mixture.

* Step 12

Separate into several batches and deep-fry until golden brown. Also sprinkle the threads with salt while still hot.

* Step 13

Squeeze some lemon on top and enjoy. Here's how to cut a lemon so that it's easy to squeeze:. Also, if there is a little bit of egg mixture left over, you can deep-fry some asparagus using the same procedure.