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Corn Tempura Balls
Get the ball rollin' with sweet, golden, crunchy corn tempura!
PHOTO Dairy Darilag STYLING Idge Mendiola

 

Get the ball rollin' with sweet, golden, crunchy corn tempura!

Makes about 12 balls

2 (250-gram) cans whole kernel corn, drained
oil, for deep-frying
ice cubes
1 cup store-bought tempura flour
1/2 cup ice-cold water
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons tempura flour


1 Place drained whole kernel corn in a medium bowl; refrigerate for 30 minutes.

2 Pour oil into a deep-frying pan until 3 1/2 inches deep; heat over medium heat. Meanwhile, place ice cubes in a large bowl and place bowl with corn on top of ice to keep corn cold.

3 Mix together tempura flour, ice-cold water, baking powder, and salt in another bowl; pour over corn and mix. Sprinkle with 2 tablespoons tempura flour; mix until well combined.

4 Form mixture into golf ball-sized balls and drop into hot oil immediately. Deep-fry until golden brown, about 1 minute. If batter is thin and forming a ball is difficult, sprinkle corn mixture with a bit more tempura flour.

This story originally appeared on Yummy.ph.

* Minor edits have been made by the Candymag.com editors.

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