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
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.