Corn Tempura Fritters

Corn Tempura Fritters

Delicious with corn on the cob and tempura flour. Children love this, and it's also great as a drinking appetizer.

Ingredients: 2 servings

Corn on the cob
To coat the corn kernels:
Tempura flour
1.5 tablespoons
The batter:
Tempura flour
as needed
as needed
To finish:
a small amount


1. Scrape the corn off the cob with a knife.
2. Coat with the tempura flour.
3. Mix the additional tempura flour with water to prepare the batter.
4. Mix the flour-coated corn with the batter.
5. Slide spoonfuls of the batter and corn in hot oil.
6. 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.
7. 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.