On 9/5/2019 at 7:20 PM, David Ross said:I think I finally got the Japanese style corn dish where I want it. I'll be posting the recipe tomorrow, but this is one of the draft photos. The batter ended up being cake flour and soda water. I blanched whole ears of corn for about 1 minute then cut the kernels off the cob. Saved the cobs to make corn stock for another sweet corn dish. It was tricky to get the corn into the hot oil, so I used a spoon to sort of put some corn/batter on a spatula and slid that into the oil. It fries in about 3 minutes. Because I only blanched the corn for a minute, then fried in the batter for maybe 3, the corn kernels stayed firm, and packed full of sweet flavor. The sides are a tempura dipping sauce I made, grated daikon and some pickled cucumber I buy at a local Korean store. Those things are vivid green!
Excellent! Someone else who saves corn cobs for corn stock. But knowing this group I suspect it’s common
