Tempura Fried Baby Corn with Green Goddess Dressing & Black Truffle

Name: Tempura Fried Baby Corn with Green Goddess Dressing & Black Truffle
Yield: 20
Cuisine: Kitchen Cabinet
Ingredients: Green Goddess Dressing; ¼ bunch tarragon; ¼ bunch parsley; 1 medium green zucchini; 50 grams shallots; 1 ear fresh corn (preferably huitlacoche), shucked; 26 grams extra virgin olive oil; 70 grams Kikkoman® Rice Vinegar; 30 grams Kikkoman® Soy Sauce; 20 grams Dijon mustard; 2 egg yolks; 50 grams olive oil; Kosher salt; Tempura Baby Corn; 100 baby corn, drained and patted dry; 2 (8-ounce) boxes Kikkoman® Japanese Style Tempura Batter Mix; Canola oil for frying; Garnish; Shaved black truffles (optional)

Image for Tempura Fried Baby Corn with Green Goddess Dressing & Black Truffle

Yield

kikkoman products used:

Rice Vinegar Japanese Style Tempura Batter Mix Soy Sauce

ingredients

Green Goddess Dressing
¼ bunch tarragon
¼ bunch parsley
1 medium green zucchini
50 grams shallots
1 ear fresh corn (preferably huitlacoche), shucked
26 grams extra virgin olive oil
70 grams Kikkoman® Rice Vinegar
30 grams Kikkoman® Soy Sauce
20 grams Dijon mustard
2 egg yolks
50 grams olive oil
Kosher salt

Tempura Baby Corn
100 baby corn, drained and patted dry
2 (8-ounce) boxes Kikkoman® Japanese Style Tempura Batter Mix
Canola oil for frying

Garnish
Shaved black truffles (optional)

directions

Place a small pot with water over high heat and bring to a rolling boil. Blanch tarragon and parsley for 60 seconds, shock in ice water; pat dry between paper towels.
Remove zucchini skin and save the zucchini flesh for another use. Dice zucchini skin and shallots and cut away corn from cob.
Heat olive oil in a medium sauté pan over low heat. Sweat corn, zucchini, and shallots for 10 minutes; remove and let cool.
Place sautéed vegetables, blanched herbs, vinegar, soy sauce, mustard and egg yolks in a blender; purée until very smooth. Slowly pour canola oil into blender while running and mix until fully emulsified. Season with salt to taste.
Prepare tempura batter mix according to package directions and heat a pot of vegetable oil. Working in batches, dip each baby corn into batter gently shaking off excess. Deep fry until golden brown, then remove with a slotted spoon. Drain on a paper towel lined baking sheet.
Serve immediately with Green Goddess Dressing. Garnish with black truffles, if desired.

Recipe created in partnership with Chef Jenner Tomaska at Esmé.

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