Crispy Corn Jijimi

• 130 grams of the corn itself Corn (canned)
• 7 tbsp Tempura flour
• 4 tbsp Water
• 1 tbsp Vegetable oil
• 1 dash Salt and pepper (to taste)
• 3 tbsp Vegetable oil
• 1 Sauce (of your choice)

1. Drain the corn in a colander or sieve.
2. Put the ingredients in a bowl and mix well.
3. Add the drained corn to the bowl, and mix well with the batter.
4. Heat some oil in a frying pan, pour in the batter and cook until crispy on the bottom.
5. If you turn it over when the bottom is golden brown, it will flip over neatly.
6. Cook on the other side until golden brown.
7. Transfer to a plate, and serve with the sauce of your choice.

corn itself, flour, water, vegetable oil, salt, vegetable oil, sauce

Taken from cookpad.com/us/recipes/167987-crispy-corn-jijimi (may not work)