Fresh Corn and Nori Tempura Poppers

Dangin’ delicious! I don’t know what else to say. I mean, it’s fried corn and seaweed (kind of) with some heat from red pepper flakes, and it was just DANGIN’ DELICIOUS! I KNOW you’re gonna think this looks like a long recipe. WRONG — super fast to make!! So don’t be whining!

The recipe is from — I hope she doesn’t mind if I post it here. Her blog is funny, her photos are wonderful! So thank you, Mandy for such a yummy snack tonight!

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Ingredients: (I halved this recipe, and it worked great)

2 ears of fresh corn
1 tbsp of all-purpose flour
red pepper flakes to taste or a pinch of cayenne
1 sheet (8″ x 8″) of Japanese nori/seaweed

Tempura batter: adapted from many recipes combined
1 cup (125 grams) of cake flour or all-purpose if not available
1 tbsp of corn starch
1 tsp of salt
1 egg white
1 cup (8 fl. oz) of club soda, icy cold
2 ~ 3 cups of peanut or vegetable oil for frying
Fine sea salt for sprinkling
Preheat the oven on 300ºF/150ºC (to keep the tempura poppers warm).

Cut the kernels off the cob with a sharp knife and transfer them into another large bowl. Set aside. Tear or cut the nori into small pieces — mine were about an inch square(ish) and add to the corn kernels, with 1 tbsp of all purpose flour. Toss to evenly coat. Set aside.

Before mixing the batter, start heating the oil. Add 2 ~ 3 cups of oil into a deep but narrow pot so that you have at least 1 1/2″ deep of oil (the narrower the pot, the less oil you’ll need), and heat over medium-high heat.

In another large bowl, whisk together flour, corn starch and salt. Then whisk the egg white in a measuring cup until foamy and frothy. Add 1 cup of icy cold club soda to the egg whites and whisk slightly to combine. Add the club soda/egg white mixture into the flour mixture, and use a chopstick or a fork to mix the ingredients until it JUST COMES TOGETHER. It doesn’t matter if there are some lumps — the important think is NOT TO OVERMIX THE BATTER because it will develop the gluten and make the batter bread-y. Add JUST ENOUGH batter to the corn kernels so that the batter barely covers the kernels. You will not need all of the batter.

The oil is ready to cook at 360 degrees. Be sure to use a screen because corn might pop! Carefully drop heaping teaspoons of batter into the oil and do not overcrowd the pot. Carefully turn them a couple of times until they are golden and crispy. Remove with a slotted spoon and place on a rack in the oven to keep warm while you finish working with the rest of the batter.

Sprinkle with fine sea salt before serving. Eat ‘em up!!

Dipping Sauce

1/4 cup soy sauce
2 tablespoons rice vinegar
grated ginger to taste
1 tablespoon minced green onion
grated garlic to taste
1 teaspoon sugar
1/2 teaspoon sesame oil.

Mix it up and eat away.

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