When I deep fried young corn coated in the silk, it tasted so fresh. like the start of summer. The aroma of seasonal corn is heavenly.
Since I didn't want to waste too many of this valuable short-season vegetable, I deep fried them in the corn silk. While deep frying, a heavenly aroma wafted up from the pan.
Since the corn silk is not coated in the mixture, they will have a soft texture. Since they burn easily, deep fry over a low heat. I recommend serving them right out of the pan.
Enjoy Japanese food around the world.