How To Make Deep Fried Corn Soup
Let’s make a twist to the classic corn soup. Freeze it, turn it to balls, coat it with breadcrumbs, and deep fry it. The umami-rich flavor stands out!
Melt the butter in a large saucepan over medium heat. Add the onion, celery, carrot, and garlic and cook for 2 minutes, until the vegetables start to soften.
Add ¼ cup of flour and stir to coat the vegetables. Cook for another 2 minutes, until the flour, is golden brown.
Add the corn and vegetable stock and whisk until the flour dissolves. Add the heavy cream, 2 teaspoons of salt, the pepper, and cayenne, if using.
Simmer until thickened slightly, about 4 minutes. Remove the pot from the heat and let it cool to room temperature. The soup will thicken significantly.
Line a baking sheet with parchment paper.
Use a small ice cream scoop to scoop the soup into 12 portions onto the prepared baking sheet. 5. Freeze for 1 hour, until solid.
Heat the canola oil in a large heavy-bottomed pot until it reaches 350 degrees F. Set a wire rack inside a baking sheet and place it nearby.
Add the remaining ½ cup flour and 1 teaspoon of salt to a shallow bowl. Add the eggs to a separate shallow bowl. Add the panko, cornmeal, and remaining teaspoon of salt to a third shallow bowl.
Coat the soup balls in the flour, then the egg, then the panko mixture.
Working in batches, fry the soup balls in the hot oil for 2 to 3 minutes, or until golden brown. Transfer to the wire rack and sprinkle with more salt, then let cool slightly.
Garnish with parsley, then serve warm.
- Calories: 1127.21kcal
- Fat: 117.82g
- Saturated Fat: 13.06g
- Trans Fat: 0.59g
- Monounsaturated Fat: 71.43g
- Polyunsaturated Fat: 31.32g
- Carbohydrates: 18.21g
- Fiber: 1.36g
- Sugar: 1.59g
- Protein: 3.61g
- Cholesterol: 54.71mg
- Sodium: 464.51mg
- Calcium: 25.60mg
- Potassium: 122.05mg
- Iron: 1.02mg
- Vitamin A: 112.44µg
- Vitamin C: 3.21mg