JAPANESE TEMPURA CORN FRITTERS
The key is mixing the corn with a touch of mayonnaise, which acts as an edible glue before frying. Adding just a bit of low-gluten cake flour creates a delicate structure around the kernels as they cook. The result is a structurally sound tempura ball that beautifully showcases the crisp, sweet corn.
By Exeter Produce
Jul 18, 2025Prep Time
15Cook Time
15Servings
3Nutritional Info
N
ote: it is CRUCIAL that your oil is hot but not scalding. If your oil is too hot, you’ll end up with popped kernels and oil all over your kitchen, so use a test kernel in the oil before you start frying the fritters. Not that we know from personal experience…
Ingredients
3 ears of corn
1 cup cake flour*
¼ teaspoon baking soda
Hefty dash garlic powder
Pinch salt
3 nori sheets, chopped or torn into small pieces
1 cup ice-cold water
Vegetable oil, for frying
Method
Prepare corn: shuck the corn and cut off the kernels. You can use a bundt pan for this - stick the corn into the hole of the pan and saw the kernels off, which will fall into the bowl of the pan. You can also do this in a large bowl or on a cutting board.
Heat the oil and set up: in a heavy-bottomed pan or skillet, add a 2-inch deep level of oil. Place some cooling racks on your work surface and line with paper towel.
Make the batter: in a large bowl, whisk together the flour, baking soda, garlic powder, salt and nori. Whisk the water in slowly, until a thin batter that runs off the whisk in a thin ribbon forms. Gently stir in the corn.
Test the oil: place one corn kernel into the oil as a test subject. If it doesn’t fry and bubble, the oil needs to be hotter. If the corn freaks out and splutters everywhere, turn down the heat and wait a few minutes. If it starts to bubble nicely, you’re good to go.
Fry the fritters: using a Tablespoon or large soup spoon, gently ladle the batter into the oil. Don’t crowd the pan, otherwise the oil’s temperature will go down. Let each fritter fry for a minute or so, then use chopsticks or a spatula to gently flip it over. When both sides are golden brown, you’re good to go.
Finish the fritters: when each fritter is ready, place it on the paper towel-lined cooling racks and sprinkle with a bit of kosher salt. Allow to cool before slightly before serving.
To serve: you can serve these on their own or with a dipping sauce of your choice, like tentsuyu or another tempura dipping sauce.
To keep: these should be eaten immediately, since they’ll go soggy on you in the fridge.
About Us
Located in Southwestern Ontario, Exeter Produce is a grower and packer with over six decades of food handling experience.
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215 Thames Road West, Exeter, ON N0M 1S3
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1 (519) 235-0141
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