Corn Tempura

• 3/4 cup flour, all-purpose
• 1/4 cup cornstarch
• 1/4 teaspoon baking soda
• 1 large eggs
• 1 cup water ice
• 2 cups corn fresh
• 1 x vegetable oil as needed, for deep fryig
• 1/4 cup dipping sauce tempura
• 1/4 cup water
• 1/4 cup daikon (chinese icicle radish) grated

1. In large bowl.
2. whisk together flour, cornstarch, baking soda, egg and 1/2 cup of the ice water.
3. Whisk in remaining water, 1/4 cup at a time, to make thin batter.
4. Stir in corn.
5. Place bowl in second bowl filled with more ice water.
6. Pour enough oil into wok or dutch oven to come about 2 inches up side.
7. Heat unti deep-fryer thermometer 375F (190C) (190 cup degree), or until 1-inch cube of white bread turns golden in 30 seconds.
8. Gently drop batter, 2 tablespoons at a time, into hot oil (batter will sik slightly then rise to surface with bits breaking off at edges).
9. Deep-fry, turning once, until golden brown, about 3 minutes.
10. Drain on paper towel-lined rack.
11. Dipping sauce:
12. In small saucepan, bring dipping sauce and water to boil.
13. Remove from heat.
14. Squeeze out liquid from radish, add daikon to sauce.
15. Serve with tempura.

flour, cornstarch, baking soda, eggs, water, corn fresh, vegetable oil, dipping sauce tempura, water, chinese icicle radish

Taken from recipeland.com/recipe/v/corn-tempura-50775 (may not work)