Deep Fried Corn Soup Recipe

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Kristina Published: December 22, 2020 Modified: June 1, 2021

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!

Preparation: 20 minutes
Cooking: 15 minutes
Total: 35 minutes

Serves:

Ingredients

  • ½stick unsalted butter
  • ½cupyellow onion,diced
  • ¼cupcelery,diced
  • ¼cupcarrot,diced
  • 1tbspgarlic,minced
  • ¾cupall purpose flour,divided
  • cupsfrozen white corn,thawed
  • 1cupvegetable stock
  • ½cupheavy cream
  • 4tspkosher salt,divided, plus more to taste
  • ½tspground black pepper
  • tspcayenne,optional
  • 6cupscanola oil
  • 2largeeggs,beaten
  • ½cuppanko breadcrumbs
  • ½cupyellow cornmeal
  • 2tbspflat leaf parsley,roughly chopped, for garnish

Instructions

  1. 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.

  2. Add ¼ cup of flour and stir to coat the vegetables. Cook for another 2 minutes, until the flour, is golden brown.

  3. 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.

  4. 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.

  5. Line a baking sheet with parchment paper.

  6. 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.

  7. 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.

  8. 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.

  9. Coat the soup balls in the flour, then the egg, then the panko mixture.

  10. 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.

  11. Garnish with parsley, then serve warm.

  12. Enjoy!

Nutrition

  • 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
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