Popcorn Tempura with Chili Honey

Ingredients

• 1 canned corn (1 can; drained)
• 100 g all-purpose flour
• 50 g potato starch
• 1 egg
• 150 ml ice-cold sparkling water (ice-cold)
• salt for the tempura (a pinch)
• 80 g honey (for the chili honey)
• 1 tsp chili flakes (1–2 tsp)
• 1 tsp lime juice
• salt for the chili honey (a pinch)

Steps

1. 1

   Drain the canned corn.

2. 2

   Prepare the tempura batter by combining the all-purpose flour, potato starch, egg, ice-cold sparkling water, and a pinch of salt.

3. 3

   Add the drained corn to the tempura batter and mix until the kernels are coated.

4. 4

   Prepare the chili honey by mixing the honey, chili flakes, lime juice, and a pinch of salt.

5. 5

   Fry the corn in the tempura batter until crisp, then serve with the chili honey.

Notes

The source lists the ingredients but does not specify the amount of oil, frying temperature, frying time, or detailed instructions for combining and serving. The amount of corn in grams is approximate and corresponds to the typical drained contents of a can; check the net weight on the packaging.

Nutrition per serving

• snack
• vegetarian
• tempura
• fried
• spicy
• corn
• chili honey