Baby Corn Tempura - Tender baby corn dipped in tempura batter, coated with panko, and deep-fried in oil.
What Is Tempura?
Tempura is a Japanese dish wherein veggies or seafood is coated with tempura flour and deep-fried in oil.
What is required:
Tempura flour: Tempura flour is a combination of wheat flour, starch, egg powder, and baking powder.
Flour: Instead of wheat flour, all-purpose flour is used. Even cake flour can be used. I'm using homemade cake flour. Some tempura recipes make use of rice flour as well. This recipe makes use of rice flour to give crispiness to the fritters.
Home-made Cake Flour: Measure 1 cup of APF. Remove 2 tbsp of Flour. Substitute with 2 tbsp of cornflour. Sift the flour thoroughly.
Starch: Usually potato starch is used. Since I'm using cake flour, it has corn starch in it.
Egg powder: This is an eggless version. otherwise, add an egg while mixing the batter.
Baking powder: Baking powder is added to store-bought tempura flour.
Spice powders: Iodised powdered salt is used. Black pepper powder is used. Use less salt. Authentic Japanese recipes don't make use of pepper powder and salt, since they serve tempuras along with the dipping sauce which makes use of miso paste and soy sauce. So avoid if you don't want to.
Spices: 3/4 cloves of garlic pounded finely can be mixed with the batter. Again original recipe doesn't contain garlic.
Panko: This is absolutely optional. It gives extra crispiness to the fritters. I'm using Gogi panko for coating the battered baby corn. Alternatively, bread crumbs can also be used
Oil: Authentic recipe makes use of sesame oil. Any neutrally flavoured oil could be used. I'm using cold-pressed sunflower oil.
Key ingredient:
Ice cold water: Ice cold water doesn't release gluten easily in the batter.
Method:
Blanch the baby corns. Blanching helps in removing any traces of preservatives that is otherwise present in baby corns sold in the supermarkets.
Heat oil.
Prepare the batter.
Dip the baby corns in the batter
Coat with panko
Deep fry
Variations:
Baby corn tempura with egg: Add 1 large egg to the recipe. Avoid using rice flour.
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Equipment required: Wok/ Kadai, A large mixing bowl, and a slotted spatula.
Recipe:
Deep-fried baby corn fritters
No. of servings: 8
Ingredients with measurements:
Baby corn - 1 packet.
Panko - for coating
For the batter:
Cake Flour - 1 cup minus 1 tbsp
Rice flour - 1 tbsp
Salt - 1/4 tsp.
Garlic - 2/3 cloves
Pepper powder -1/2 tsp
Ice cold water - for mixing.
Directions:
1. Blanch baby corn in boiling water for few minutes.
2. Drain the water. Wipe the baby corn to remove traces of water.
3. Mix the ingredients given under 'For the batter'. Do not over mix.
4. Heat oil in a kadhai or wok.
5. Add a pinch of the prepared batter to the hot oil. If it slowly raises up, the temperature is good enough for frying.
6. Dip the baby corns in the batter, Coat the battered corns in the panko and drop them one by one in the oil. Do not overcrowd.
7. When they become slightly golden in colour, remove the baby corns with the slotted spoon into an absorbent paper.
8. Serve them with chilli chutney.
Note:
Since panko is used, the fries are golden brown in colour.
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