Deep Fried Fresh Young Corn

Deep Fried Fresh Young Corn

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.


Fresh young corn
8 (120 g)
Silk from the young corn
30-40 g
The coating:
*Cake flour
3 tablespoons
3 tablespoons
Oil for deep frying (olive oil)
enough to fill a frying pan (60 ml)
Gourmet salt (rock salt)
to taste


1. You can find fresh young corn ears sold with the husks, just like regular corn. Shuck the corn, and remove the silk.
2. Cut the corn silk into 3 cm lengths, and place them on a tray. Combine the * coating ingredients and coat the corn in the mixture.
3. Coat the young corn in the silk.
4. Lightly squeeze them to pack the silk down.
5. Heat the oil to 160℃, occasionally turning them over. When the silk starts to slightly brown, they are done.
6. Deep fry for about 2 minutes. Drain the oil on a paper towel and sprinkle with salt while they are still hot.
7. These also taste great with wasabi salt, black chili pepper powder, or with salt mixed with ground sansho pepper.

Story Behind this Recipe

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.