# Components:
→ Vegetables
01 - 1 medium zucchini, grated and excess moisture thoroughly squeezed out
02 - 1 cup sweet corn kernels (fresh or frozen, thawed)
03 - 2 green onions, finely sliced
→ Tempura Batter
04 - 3/4 cup all-purpose flour
05 - 2 tbsp cornstarch
06 - 1/2 tsp baking powder
07 - 1/2 tsp fine sea salt
08 - 1 large egg, chilled
09 - 3/4 cup ice-cold sparkling water
→ For Frying
10 - Vegetable oil, for deep-frying
→ To Serve
11 - Lemon wedges
12 - Dipping sauce (e.g., ponzu or soy sauce)
# Preparation Steps:
01 - Heat approximately 2-3 inches of vegetable oil in a deep pan or deep fryer to maintain a consistent temperature of 350°F (175°C). Concurrently, prepare a plate lined with paper towels for draining the cooked fritters.
02 - In a generously sized mixing bowl, combine the grated zucchini, sweet corn kernels, and finely sliced green onions. Ensure the zucchini's moisture has been effectively removed prior to incorporation.
03 - In a separate mixing bowl, thoroughly whisk together the all-purpose flour, cornstarch, baking powder, and fine sea salt until evenly distributed.
04 - In a third bowl, lightly beat the chilled egg. Then, incorporate the ice-cold sparkling water into the beaten egg. Introduce this liquid mixture into the bowl containing the dry ingredients. Gently combine using chopsticks or a fork until just incorporated, aiming for a lumpy consistency. Avoid overmixing to maintain a delicate texture.
05 - Carefully add the prepared vegetable mixture to the firmed batter. Gently fold the ingredients together to ensure the vegetables are evenly coated, without compromising the batter's airy structure.
06 - Using a tablespoon, carefully drop portions of the battered vegetables into the preheated oil. Fry in sequential batches, ensuring not to overcrowd the pan. Cook for approximately 2 to 3 minutes per side, or until the fritters achieve a golden brown hue and a crisp exterior.
07 - Utilize a slotted spoon to meticulously remove the cooked fritters from the hot oil. Transfer them immediately to the prepared paper towel-lined plate to drain excess oil. Serve these fritters promptly while hot, accompanied by lemon wedges and your preferred dipping sauce.
