Tempura Corn Fritters
Fresh Corn: Made for Snacking
It's snacky snack time. These tempura corn fritters are light, crispy, and made for snacking. Fresh corn and green onion folded into Ms. Wong's tempura batter, fried into golden little blobs, then hit with sriracha. Crispy like a rice cake, but packed with flavor.
INGREDIENTS
- 1 bag Ms. Wong's Tempura Mix
- ½ cup ice-cold water
- Kernels from 3½ ears fresh corn
- 2 green onion stalks, chopped
- 48 ounces vegetable oil, for a wide, deep pan
- Sriracha, for drizzling
Directions
STEP 1: Heat the Oil
Pour the vegetable oil into a wide, deep pan. The oil should be deep enough to submerge the fritters. Heat it to 360°F.
STEP 2: Prep the Veggies
Slice the kernels from 3½ ears of corn and chop 2 green onion stalks.
STEP 3: Batter Up
Gently mix 1 bag Ms. Wong's Tempura Mix with ½ cup ice-cold water until just combined.
⭐ Pro tip: Keep the water and batter ice-cold, and stop mixing as soon as everything comes together.
STEP 4: Fry the Fritters
Fold the corn and green onions into the batter. Use a spoon to carefully drop small scoops into the 360°F oil. Fry for 2 to 3 minutes, until lightly golden and crispy. Work in 2 batches so the oil stays hot.
STEP 5: Serve & Enjoy
Drizzle the fritters with sriracha and eat them while they're hot.
