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To avoid getting bored on Veggie Thursday’s, the one day in the week where I eat no meat (and to be honest, crave for on occasion), I’ve taken to experimenting with new vegetables and techniques. My endeavor for tonight was to finally use up the container of baby-corns the wifey and I had picked up on a whim a week or so ago, but had been too lazy make a Chinese dish out of as we’d originally intended. I was still not feeling like putting too much effort in to preparing them, so the answer simply was to go a little more East and prepare an easy, simple, Japanese-style tempura batter and deep fry them.
Ok, so this was a bit of an easy way out - who doesn’t enjoy vegetables battered (the good kind involving flour and water) and deep-fried into an appetizers? But tempura-style deep frying involves no fussy seasonings and a very thin crust of batter, allowing the natural flavors of the vegetables to take the foreground. Deep frying them at a high temperature for very little time ensures a crispy exterior while keeping the amount of absorbed oil to a minimum. Just a few cracks of sea salt over the hot tempura is all the additional flavoring you need – like I said, not very fussy at all, and perfectly easy and appetizing for a tiring Thursday evening!
Babycorn has such a delicate flavor and an amazing texture – biting into the tempura add a little crunch to the rough and chewy vegetable. Corn is also a healthy, light vegetable which is available pretty much all year round around where I live, and now that I know an easy way to use up any babycorn we forget to use, it may just become a new staple around our house!
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