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tempura flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while all-purpose flour is more economical.

corn kernels

🥗Healthier: frozen corn

💰Cheaper: canned corn

Frozen corn is often fresher and cheaper than fresh during off-seasons.

Break the corn in half horizontally, then cut it vertically with a knife. Remove the kernels by hand, including the germ. Cut the yamaimo into 1cm cubes, leaving the skin on.

In a bowl, combine the corn kernels and yamaimo, adding about 1 tablespoon of tempura flour to coat. Add just enough water to absorb the flour without making it too wet. In a separate small bowl, mix tempura flour with double the amount of water to create a thin tempura batter.

Once the oil reaches over 170°C, wet your hands with water or oil and shape the mixture into appropriate sizes before dropping them into the oil. Quickly drizzle the thin tempura batter over the shapes, flip them once they solidify, and drizzle more batter to create a 'flower' shape. Fry until crispy and golden, then remove from oil.

Cooking Techniques

Spice Level:

Dietary

Allergens