Mix the additional tempura flour with water to prepare the batter.
Mix the flour-coated corn with the batter.
Slide spoonfuls of the batter and corn in hot oil.
Do not ever tough the fritters right after they've entered the oil or they'll just fall apart into tiny bits.
When the batter is crispy, the fritters are done.
Sprinkle with a little salt and enjoy.
Story Behind this Recipe
I had some corn tempura some time ago at an izakaya (Japanese gastropub), and I was amazed at how good it was! I think it was frozen corn though... I thought it would be even better made with fresh corn, so I tried making it.
If the batter is too loose it won't dry up properly. If it looks like the fritters will fall apart when turning them over, user a spoon. Don't touch the fritters right after putting them in the frying oil. Turn them over after the surface has hardened. I used fresh corn this time, but you can make this with frozen corn as well.