Tempura Fried Baby Corn with Green Goddess Dressing & Black Truffle

Directions

1. 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.  
2. Remove zucchini skin and save the zucchini flesh for another use. Dice zucchini skin and shallots and cut away corn from cob.  
3. Heat olive oil in a medium sauté pan over low heat. Sweat corn, zucchini, and shallots for 10 minutes; remove and let cool.   
4. 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.  
5. 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.   
6. Serve immediately with Green Goddess Dressing. Garnish with black truffles, if desired.   

Recipe created in partnership with Chef Jenner Tomaska at Esmé.