There are about 10 baby corn ears (about 15 cm long) with husks in one bag. They are in season from the middle of June.
They were being sold as "mini corn" and still had the ends attached. These ones were slightly larger, about 20 cm, and this bag contained 8 ears of corn.
When the husks are peeled off, they will be about 12-13 cm long. They have lots of shiny threads attached.
Since the threads are also young, they can be crisply fried and will be so soft. So set some aside if you want.
Cut the baby corn in half vertically.
Heat the deep-frying oil to 180°C.
Thoroughly beat the egg and add the water. Stir until the egg is completely mixed to make the egg mixture.
Place the strong flour in a plastic bag. Add all of the baby corn and coat with the flour. Add air to the bag and hold the end closed, then shake shake shake.
Remove the corn and add to the egg mixture from Step 7 and coat with the egg.
Deep-fry the baby corn in the oil from Step 6. Sprinkle with salt while still hot.
Add the threads to the remaining flour from Step 8 and shake just like with the corn. Coat with the egg mixture.
Separate into several batches and deep-fry until golden brown. Also sprinkle the threads with salt while still hot.
Squeeze some lemon on top and enjoy. Here's how to cut a lemon so that it's easy to squeeze: Recipe ID: 1582217. Also, if there is a little bit of egg mixture left over, you can deep-fry some asparagus using the same procedure.
Here is "Baby Corn Deep-Fried with Threads" Recipe ID: 2580840. The threads from the baby corn are added to the coating which create a soft coating.
Story Behind this Recipe
I used the coating from "Italian Tempura Fritters" Recipe ID: 2264250 and had fun with it to make a crispy and light coating for the vegetables.
Please don't use cake flour, use bread flour. This is not difficult like making Japanese tempura. They will easily become crispy. Make sure to sprinkle with salt while they are still hot, otherwise the flavor won't be absorbed.